Green sevai upma

GREEN SEVAI UPMA

INGREDIENTS

• Bambino / MTR vermicelli/ semiya -1 cup
• Fresh coriander leaves – 1 cup
• mint leaves – ¼ cup [ optional ]
• Green chilli – 2 or as per taste
• garlic – 3
• ginger – small piece
• Onion – 1 finely chopped
• Frozen peas – ¼ cup
• Green chilli – 2
• Salt – As needed
• sugar – ½ tsp
• Water – 1 ¼ OR 1 ½ cup
• Oil / ghee – 1 tbsp
• Mustard – ½ tsp
• jeera – ½ tsp
• lemon juice – 1 or 2 tsp

PREPARATION

1. Make a fine paste of coriander +  mint leaves + chilli + garlic + ginger by adding 1 or 2 tbsp water .
2. Roast the sevai on low flame without changing its colour. (If its roasted vermicelli, you can skip)

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METHOD

Heal oil add mustard seeds +  jeera and let it crackle .

• Here we can add 1 cardamom + 1 clove + small piece of cinnamon also to get the flavour of pulao .

Add onion and stir fry till translucent.

Add the coriander paste and stir fry for 3 to 4 mins till oil separates .

Add salt + sugar and give a mix.

Add frozen peas and stir fry for a min.

Add water and allow it to come to a boil .

Add the vermicelli and mix well .

Cook on medium flame till complete water is absorbed  water is absorbed.

Now cook covered on lowest flame for  3 – 4  minutes.

Finally drizzle the lemon juice and off the flame .

Once done, fluff and serve.

NOTE – After adding sevai to the boiling water, it is important to boil until complete water is absorbed. Only then it wont get mushy and it will turn fluffy. If you cook covered when the there is lot of water, there are chances of  getting sticky and mushy.

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