Rice Sevai/Vermicelli Upma/Sevai Upma/Vermicelli Pulao

Rice Sevai/Vermicelli Upma/Sevai Upma/Vermicelli Pulao

UPMA is one of the standard and regular breakfast that is made in most South Indian homes. It can be made of rava, vermicelli, poha, sabudana, oats or millets. The energizing noodle-like appearance of vermicelli truly works for the Vermicelli/Sevai Pulao, making it a hot most loved with kids. It can be made in two methods one is with vegetables and other without vegetables.

I am sharing the one without vegetables as my family does not like sevai with vegetables. But personally, upma or sevai with veggies is much delicious and nutritious.

Note: {I have used Bambino Roasted Rice Vermicelli)

Preparation Time: 20 Minutes | Cooking Time: 30 Minutes | Total Time: 50 Minutes


  • Sevai/Vermicelli: 2 Cups (Roasted)
  • Onion: 1 no (Finely Chopped)
  • Groundnuts: ½ cup (Fried separately)
  • Green Chillies: 2 Nos (Varies as per taste)
  • Urad Dal: ½ Tsp
  • Channa Dal: ½ tsp
  • Mustard: ¼ tsp
  • Jeera: ¼ tsp
  • Curry Leaves: 1 Sprig
  • Turmeric: ½ tsp (Optional)
  • Fresh Coriander for garnishing.
  • Oil: 2 tbsp.
  • Salt as required

Note: One can add any vegetable of their choice for the vegetable sevai/vermicelli upma.


  • Boil the sevai/vermicelli and drain as per packet given instructions.
  • Take a deep and hard bottomed pan/Kadai.  Heat the oil and put the items for tempering i.e. Mustard, Jeera, Green chillies, Urad dal, Channa dal, Curry Leaves and fry till they leave fragrance.
  • Then add the onions and fry till they are translucent. Add the turmeric and salt at this stage and sauté for minute.
  • Add the pre-cooked and drained sevai/vermicelli to the Kadai and give it nice stir so all the ingredients get mixed perfectly and also add the fresh coriander also.
  • Now transfer to serving bowl and can be enjoyed with coconut chutney or alone.

Note: One can add kaju/cashew nuts also to give rich taste and look to the dish. And also in South India its topped with shredded fresh coconut.

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