1. Vermicelli (Sevai) 1 cup 2. Onion 1 large finely chopped 3. Potato 2 medium cut into thin strips 4. Water 2 cups 5. Oil 3 tbsp 6. Cumin seeds 1/2 tsp 7. Green chilies 2 slit 8. Curry leaves 10-12 (optional ) 9. Sugar 1tsp 10. Salt as required
## METHOD:
Serving Size 4
Boil the vermicelli along with salt. Strain the water and wash it in running water. This way the stickiness will go off.
Heat oil in a nonstick pan Add cumin seeds and allow them to splutter.
Add slit green chilies, curry leaves and give a good mix. Next add chopped onions and sauté them till they turn translucent. Add potatoes and stir fry for 2 minutes.
(Adding other vegetables like carrots, beans and green peas are optional. You can also make it simple only with onions.)
Once the potatoes are cooked add the sevai and check the seasoning.
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## INGREDIENTS:
1. Vermicelli (Sevai) 1 cup
2. Onion 1 large finely chopped
3. Potato 2 medium cut into thin strips
4. Water 2 cups
5. Oil 3 tbsp
6. Cumin seeds 1/2 tsp
7. Green chilies 2 slit
8. Curry leaves 10-12 (optional )
9. Sugar 1tsp
10. Salt as required
## METHOD:
Serving Size 4
Boil the vermicelli along with salt. Strain the water and wash it in running water. This way the stickiness will go off.
Heat oil in a nonstick pan Add cumin seeds and allow them to splutter.
Add slit green chilies, curry leaves and give a good mix. Next add chopped onions and sauté them till they turn translucent. Add potatoes and stir fry for 2 minutes.
(Adding other vegetables like carrots, beans and green peas are optional. You can also make it simple only with onions.)
Once the potatoes are cooked add the sevai and check the seasoning.
Stir fry the sevai and potatoes for five minutes.
Serve vermicelli upma hot with coconut chutney.
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