Shevaya Upma (Vermicelli Upma) - Maharashtrian Style

Step 1: Boil Salted Water

Add 3-4 glasses of water to a pot. Add 1/2 teaspoon of regular salt to the water. Bring the water to a rolling boil.

Step 2: Roast Vermicelli

In a separate pan, add a little oil (or ghee). Add 1 cup of vermicelli. Roast the vermicelli on a low flame until its raw smell disappears, ensuring its color does not change. Once roasted, turn off the gas. If leaving the vermicelli in the hot pan, stir occasionally to prevent it from browning.

Step 3: Boil Vermicelli

Carefully add the roasted vermicelli to the boiling salted water. Cook for 2-3 minutes. Check by breaking a strand; it should be tender but not mushy or overcooked.

Step 4: Drain and Rinse Vermicelli

Drain the cooked vermicelli using a sieve. Rinse it thoroughly with normal (room temperature) water. This step is crucial to prevent the vermicelli from sticking together, ensuring a fluffy upma. Set aside to drain completely.

Step 5: Prepare Tempering

In a kadai (wok), heat 3 tablespoons of oil (or ghee). Once hot, add 1/2 teaspoon of mustard seeds. Let them splutter, then add 1/2 teaspoon of cumin seeds. Next, add 1 teaspoon of roasted chana dal (dalva) and a handful of peanuts and a few cashews. Sauté until the peanuts and cashews turn a light golden color.

Step 6: Sauté Aromatics and Vegetables

Add 1 teaspoon of chopped ginger and sauté briefly. Then, add 1 medium-sized finely chopped onion and sauté until it turns light pink, not brown. Add a few curry leaves. Now, add the chopped green beans, 1/2 small chopped capsicum, and chopped carrots. Sauté all the vegetables together.

Step 7: Add Spices and Peas

Add 2 chopped green chilies (adjust to your spice preference). Continue to sauté the vegetables. Add 1/2 teaspoon of salt (this should be sufficient for the vegetables, as salt was added to the boiling water). Add the frozen peas (if using fresh peas, add them earlier with the carrots and beans). Sauté all ingredients well. You may cover the kadai for 2 minutes to help the vegetables cook slightly. Add 1/4 teaspoon of turmeric powder and mix well. To ensure the spices are well combined, add 1 teaspoon of water and mix.

Step 8: Combine Vermicelli and Finish

Add the drained and rinsed vermicelli to the sautéed vegetables and spices. Mix everything thoroughly until the vermicelli is evenly coated. Now, add 1 small packet of Maggi Masala (optional, but highly recommended for flavor). Add grated fresh coconut (optional) and chopped coriander leaves. Mix all ingredients one last time until well combined. The Shevaya Upma is now ready.

Step 9: Serve Hot

Turn off the gas. Serve the hot Shevaya Upma in a bowl. Optionally, squeeze a little fresh lemon juice over the upma just before serving for a tangy finish.

• Roast the vermicelli on low flame until the raw smell disappears, without changing its color, to prevent the upma from becoming sticky.

• After boiling, rinse the vermicelli with normal water to ensure it remains separate and non-sticky.

• The Maggi Masala is an optional 'secret ingredient' that significantly enhances the flavor of the upma.

• If using fresh peas, add them earlier with other hard vegetables like carrots and beans to ensure they cook thoroughly.

• Adjust the quantity of green chilies according to your spice preference.

• You can use ghee instead of oil for roasting vermicelli and tempering for a richer flavor.

• Urad dal can be used in place of roasted chana dal (dalva) in the tempering.

• Feel free to add other vegetables like corn, potatoes, or mushrooms based on your preference.

• If fresh coconut is not available, you can use dry grated coconut or omit it entirely.

• For a touch of tanginess, add a pinch of amchur (dry mango) powder along with other spices.