Seviyan Upma | Vermicelli | Jave

This recipe is close to my heart as it is my childhood’s favorite breakfast, lunch, dinner or snack; yep I could eat it all the time!!! This is my mother’s recipe, but she always makes it better than me. It is a quick-fix meal too. To prepare this we need roasted vermicelli, veggies and a few spices.

Also try: Vegetable Dalia or Poha

Course: Breakfast or Snack

Cuisine: Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins.

Servings: 2


  1. Vermicelli – 1/2 cup (roasted)
  2. Onion – 1 medium (sliced)
  3. Potato – 1 small (thinly sliced)
  4. Tomato – 1 large (finely chopped)
  5. Green Chilli – 1 (finely chopped)
  6. Green Peas – 1/4 cup (boiled)
  7. Black Mustard Seeds – 1/2 tsp
  8. Cumin Seeds – 1/2 tsp
  9. Red Chilli Powder – 1/4 tsp
  10. Garam Masala Powder – 1/4 tsp
  11. Coriander Powder – 1 tsp
  12. Lemon Juice – 1 tbsp
  13. Coriander Leaves – to garnish
  14. Oil – 2 tbsp
  15. Boiling Water – 1 cup (you can boil it while cooking the veggies)
  16. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Vermicelli:

  1. Heat oil in a pan or a kadai. Add black mustard seeds and cumin seeds. Let it splutter
  2. Add onions and potato. Cover and cook till potatoes are soft on a low flame. Keep sautéing in occasionally
  3. Once potato are soft, uncover and cook on medium flame till onions are golden brown
  4. Add tomatoes, green chillies, red chilli powder and coriander powder. Cook till oil starts to separate
  5. Add vermicelli, boiling water and salt. Stir and cook for 2-3 mins
  6. Add boiled peas and cook till water is absorbed. Keep stirring in between
  7. Once water is absorbed turn off the flame. Add garam masala powder, coriander leaves and lemon juice. Mix well
  8. Your Vermicelli is ready. Serve hot.

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