Tomato sevai / vermicelli tomato upma

TOMATO SEVAI / VERMICELLI TOMATO UPMA

INGREDIENTS

• Bambino vermicelli roasted or plain – 1 cup
• Ghee /oil – 1 tbsp
• Mustard seeds – ½ tsp
• Broken cashew – few
• Finely chopped onion – 1
• Grated ginger – ½ tsp
• Green chilli chopped – 2 or as per taste
• Finely chopped tomato – 1
• Turmeric pwdr – little
• Finely chopped coriander leaves for garnish
• Hot Water – 1 1/2 or 2 cup depending on the thickness of sevai
• Salt to taste

METHOD

Heat oil /ghee ,add mustard seeds and let it splutter .

Add cashew and fry .

Add onion + grated ginger + green chilli + curry leaves and fry till translucent .

Keep 2 cups of water to boil .

Add tomato + salt and fry till soft

Add turmeric and mix .

Add the vermicelli /sevai and fry for a minute.

Now add the hot water . [keep stirring while adding water ,so that lumps are not formed .

Mix well, adjust salt if required .

Cook on medium flame till the water reduces to sevai level.

Once the water reaches the sevai level ,reduce the flame to lowest , cover and cook .

Stir in between.

Cook till complete water is absorbed .

Cover and keep for a minute.

Open ,mix with a fork and serve.

*** here I have used the method of how we cook pulao  to get grainy rice .

NOTES

1. For more flavour add – 1 green cardamom + 1 clove + 1 bayleaf + small piece of cinnamon.
2. We can also add parboiled veges like peas /carrot /beans .
3. You can cook the sevai in 2 cups of water ,drain and then add to the tempering .
4. As I have fried the sevai in masalas,there was no need to roast it .

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