Shevayacha Sanja (Vermicelli Upma)

Upma ... One of the easiest or you can say the easiest Indian breakfast. But still liked by many and regularly prepared in every kitchen. I prepare upma at least twice a month. Rawa upma,Shevai upma, Idli upma, Dhokla upma (also known as khaman) are some upma varieties which are prepared in same way but still each dish has a unique taste of its own.

Shevai upma tastes yummy. This dish can be prepared in any oil of your choice , but I usually prepare it in coconut oil and top it with little ghee. This enhances the taste of this dish.




Ingredients :


1 bowl ....................vermicelli ( I used Bambino brand)
2 tbsp....................coconut oil
1 tsp......................mustard seeds
2 .......................green chillies ( cut)
2.......................dry red chillies ( broken to pieces)
10 to 12.................curry leaves (chopped)
1/2 tsp.................asefoetida (hing)
2 tbsp...................fresh coconut (grated)
2 tbsp.................coriander leaves ( chopped)
1 tbsp...................ghee
salt
sugar

Method :

Heat coconut oil and add mustard seeds.
When they splutter add green and red chillies, curry leaves and hing.
Add the vermicelly and stir fry till they are light pink.
Add double the quantity of water, salt and sugar and let cook with a lid covered.
When almost cooked drizzle a dollop of ghee and again cook for some time.
Garnish with coconut and coriander and serve hot.