Lemon Vermicelli Upma | Tangy Sevai Recipe

Today’s recipe is ‘Lemon Vermicelli Upma’. Sevai or vermicelli is a very versatile food item,  as it can be prepared in both ways sweet and savory. I love it more when it is spicy and tangy. I have also shared vegetable vermicelli recipe on the blog. You can serve it as a breakfast or snack meal.

Lemon Vermicelli Upma

Lemon Vermicelli Upma

For this recipe, you will need vermicelli, cashew nuts, lemon juice, curry leaves, lentils and few spices. If you are not using roasted vermicelli, then you need to roast it first before adding water in the dish. If you want to try vegetable vermicelli check – Vegetable Vermicelli Recipe (Seviyan Pulao).

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Serves: 2

Duration: 20 mins

Ingredients for Lemon Vermicelli Upma

Vermicelli 1 cup
Oil/Ghee3 Tbsp
Mustard seeds1/2 tsp
Urad dal1/2 tsp
Chana Dal1/2 tsp
Ginger (finely chopped)1/2 tsp
Green chilies (chopped)2-3 (medium)
Curry Leaves1 sprig
Cashew nuts6-7 nos.
Water3 cups
Salt1/2 tsp or as per taste
Turmeric powder1/4 Tsp
Lemon juice2 tsp

Method for Lemon Vermicelli Upma

  • Heat oil/ghee in a pan.

  • Add mustard seeds, let it start to crackle.

  • Saute both the along with mustard seeds lentils – urad dal and chana dal.

  • When the lentils turn golden in color, add ginger and green chilies. Stir-fry for 2-3 seconds.

  • Add cashew nuts and fry till it starts turning golden.

  • Next, add curry leaves.

  • Now, add vermicelli and roast it till it turns golden in color. (Only, if you are using non-roasted one.)

  • Next, add salt and turmeric powder. Mix well.

  • For 1 cup vermicelli, add 3 cups water in the pan. (Amount of water required will depend upon the variety of your vermicelli.)

  • Cover the pan and let the vermicelli absorb all the water.

  • Lastly, add lemon juice and mix well.

  • Serve hot!

Lemon Vermicelli

4 Comments

  1. I have eaten sweet vermicelli dishes but it just different. Looks tangy!

  2. That looks so good! I love lemon too! 🙂

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