Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.