Vegetable Seviyan Upma

1. 1
   fry · ~4 min

   Dry roast the vermicelli.

   Heat a kadai over medium heat and add 2 cups of dry vermicelli. Roast, stirring continuously, until it turns golden brown and releases a nutty aroma, about 3 to 4 minutes. Transfer to a plate and set aside. If using pre-roasted vermicelli, skip this step.

   TIPKeep the vermicelli moving so it colors evenly — burnt spots taste bitter.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp oil in the same kadai over medium heat.

   2.Add mustard seeds and let them pop (30 sec).

   3.Add cumin seeds, chana dal, urad dal, and cashew pieces. Sauté until dals turn golden (1 min).

   4.Add slit green chilies, curry leaves, and chopped ginger. Sauté until fragrant (30 sec).
3. 3
   saute · ~6 min

   Sauté the onions and vegetables.

   1.Add chopped onion and sauté until translucent (3 to 4 min).

   2.Add chopped carrot, green peas, and bell pepper. Stir-fry for 2 minutes.

   3.Add a pinch of turmeric powder and 0.5 tsp salt. Mix well.

   TIPKeep the vegetables slightly crunchy — they will soften further when steamed.
4. 4
   boil · ~3 min

   Add water and bring to a boil.

   Pour 3 cups of water into the vegetable mixture. Stir once, then bring the water to a rolling boil over high heat, about 2 to 3 minutes.

   TIPUse exactly 3 cups of water for 2 cups of roasted vermicelli — more water makes it mushy.
5. 5
   simmer · ~8 min

   Cook the vermicelli.

   1.Reduce heat to low and gradually add the roasted vermicelli, stirring gently to distribute evenly.

   2.Cover the kadai with a tight lid and let it steam on low heat for 5 minutes.

   3.Turn off the heat and let it rest, covered, for another 3 minutes — the residual steam finishes cooking.

   TIPDo not lift the lid during steaming — the trapped steam is what cooks the vermicelli perfectly.
6. 6
   mix · ~1 min

   Fluff and finish the upma.

   Remove the lid and gently fluff the upma with a fork to separate the strands. Drizzle with fresh lemon juice and toss lightly.

   TIPUse a fork, not a spoon — it keeps the vermicelli from clumping together.
7. 7
   garnish · ~1 min

   Garnish and serve hot.

   Transfer to serving bowls, sprinkle generously with chopped coriander leaves and fresh grated coconut. Serve immediately.

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