Sevaiyan (vermicelli) & vegetables upma

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Raise your hands who love to devour Maggie noodles 🙂 (Read more here: . I raise both my hands. Maggie is instant noodles (ready in 2 mins) with Indian flavors. As a child I loved eating this, however, mom put strong hold on our intake of Maggie. I am sure mom had the right reasons to do so.

Today I bring to you my Nani’s (Grand-mom’s) version of Maggie – or so she called them :). One summer we were in Uttar Pradesh, at my Nani’s place. Me being a prankster when it came to eating, I insisted that I want to eat Maggie. My Nani prepared this dish for me, using vermicelli and vegetables. Hesitant at first, in no time, I gobbled it down and told her that “these taste better than Maggie”. Since then these became part of our weekend breakfast/brunch routine. Hope you all enjoy this recipe.


3 tbsp oil

3 cups vermicelli (I use Bambino brand)

1 tsp urad daal

1 tsp dalia (roasted chana daal)

2 tsp mustard seeds

2-3 curry leaves

1 tsp asafoetida

2-3 green chilies (finely chopped)

1 medium-sized onion (finely chopped)

1 cup chopped colored peppers

1/2 cup carrots (roughly grated)

2 tbsp corn kernels

2 tbsp small sweet peas

2 tsp red chili powder

2 tbsp cashews (roughly chopped)

salt to taste

3 cups water

juice of one lemon (fresh preferred)

fresh chopped cilantro to garnish


  1. Roast the vermicelli using 1 tbsp oil. I like to roast them until they are medium brown.
  2. Bring 3 cups of water to boil.
  3. Now in a pan add the remaining 2 tbsp oil. Once hot add asafoetida, mustard seeds, curry leaves, urad daal, dalia nad green chilies. Cook until to hear the mustard seeds crackle.
  4. Now add the onions. Cook until they are golden brown.
  5. Now add all the vegetables. Stir continuously and cook for 3-5 mins, until the vegetables are half done.
  6. Now add the roasted vermicelli, cashews, red chili powder and salt. Stir and mix well.
  7. Turn down the heat, and add boiled water little bit at a time. Be careful, as the water might splutter. You only need water enough to cover the vermicelli and veggie mixture. Mix well and cook covered on medium heat. Cook until the water is soaked.
  8. Turn off the heat and add the lemon juice and cilantro.


Serving tips

  • Sprinkle some spicy sev. They pair well with vermicelli.

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