Pune is soaked. After a long wait since the declaration that monsoon has ‘arrived’ in Pune by the Met department, we finally had a nice wet Sunday and overcast, drizzling Monday morning.
Cold mornings definitely demand for a hot breakfast. A bowl of Cereal is quick and easy, but watching the rain with a hot bowl of some tasty porridge is better.
Well, today I decided to give Sooji a miss and go with the Vermicelli I had purchased recently. My last attempt at this using homemade sevai wasn’t all that great. But the store bought, machine made vermicelli is more like noodles and has better texture. So here it goes.
Sevai Upama Ingredients
2 Cups Dry Vermicelli/Sevai
2 Red chilis broken
1 cup Onion, diced
2 tbs Peanuts
1 tsp Urad dal
5-6 Kadhi Patta leaves
1 tsp Mustard Seeds
Pinch of Asafoetida
5 Cups Water
3 Tbsp Oil
Salt to taste
Sevai Upama Method
1. Boil the water and add 1Tbsp oil and 1 tsp salt to the boiling water
2. Add the Vermicelli and cook for 5-10 min, stirring intermittently
3. Drain the hot water and wash the vermicelli with cold water and keep it aside to drain, again
4. Heat 2 Tbsp oil and add the peanuts. Fry until they are slightly brown
5. Add the Urad Dal, Red Chili, and the Kadhi patta and fry in a low heat until aromatic
6. Add the Asafoetida and mustard seeds and let them splutter
7. Add the diced onions and fry until translucent
9. Add the Vermicelli and toss to mix well
Serve hot with a garnish of Coriander, if you want.
Upama was breakfast as well as lunch during college days. You can, of course, throw in any number of veggies to make it a well rounded meal. A handful from the frozen, chopped mix veg bag can cover your daily veggie requirement.
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