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 cooks 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 small (thinly sliced)
  3. Potato – 1 small (thinly sliced)
  4. Tomato – 1 medium (finely chopped)
  5. Green Chilli – 1 (finely chopped)
  6. Lemon Juice – 1 tbsp
  7. Green Peas – 1/4 cup (boiled)
  8. Black Mustard Seeds – 1/2 tsp
  9. Cumin Seeds – 1/2 tsp
  10. Red Chilli powder – 1/3 tsp
  11. Garam Masala powder – 1/3 tsp
  12. Coriander powder – 1 tsp
  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

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

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