RICE SEVAI UPMA

INGREDIENTS :-
(measuring cup used, 1 cup = 250 ml)

For cooking rice vermicelli:
- 180 grams rice sevai(rice vermicelli) about 1.75 cups
- 4.5 to 5 cups water for cooking rice vermicelli

For tempering:
- 1 tsp mustard seeds
- 2 green chilies (chopped)
- 1/2 inch ginger (finely chopped)
- 1 medium onion (finely chopped)
- 8 to 10 curry leaves
- 12 to 15 cashews (halved or whole)
- 4 to 5 tbsp grated coconut
- 2 tbsp coconut oil (you can also use ghee)
- 2 to 3 tbsp chopped coriander leaves
- 1 small to medium lime or lemon, sliced or diced for Garnish.
- salt as required

PROCEDURE :-

Step 1. Take a pan and boil 5 cup of water. Add 1.75 cups rice sevai to the boiling water

Step 2. Stir gently and cook the sevai on a medium to high flame.

Step 3. Drain the sevai in a strainer. Keep the cooked sevai aside.

Tempering & Preparing the upma:

Step 1. In another pan, heat 2 tbsp coconut oil and add mustard seeds and let them crackle. 

Step 2. Add 12 to 15 cashews, saute till the cashew get a bit golden.

Step 3. Add 1 tsp finely chopped ginger, ½ tsp green chilies. stir and saute for 5 to 10 seconds.

Step 4. Add finely chopped onion and 10 curry leaves. Saute till the onions become translucent. Don't brown them. 

Step 5. Add the cooked rice sevai and stir very well.

Step 6. Season with salt. stir and add 4 to 5 tbsp fresh grated coconut. 

Drizzle some lemon juice while serving.

Serve rice sevai hot plain or with coconut chutney.  Garnish with chopped coriander leaves.