Saturday, August 9, 2014

Shevyacha Upma


This is my American Desi version. Instead of using freshly homemade shevya, I used thin rice sticks/noodles that are readily available in the Asian Markets. Generally, the recipe calls for soaking these dried rice sticks/noodles for 10 minutes in hot water. But I feel it still keeps the rice sticks too chewy to be used in the upma. So I add additional water to let them cook and turn soft.

Shevvyacha Upma
Rice Noodles Stir Fry
1 packet thin rice sticks
Salt to taste

1/2 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad daal
1/2 tsp asafetida
2 sprigs curry leaves, torn
2-3 red chilies, halved

1/2 cup freshly scraped coconut
Few drops of coconut oil

1. Soak rice sticks in hot water for about 10 minutes per packet instructions.
2. Heat oil in a saucepan. Add the ingredients for tempering.
3. As they sizzle and urad daal turns reddish, add drained noodles/sticks. Mix gently.
4. Add 1 cup water and salt to taste.
5. Let it cook till water is completely absorbed and noodles are soft but not mushy.
6. Garnish with coconut.
7. Drizzle a few drops of coconut oil. Mix well.
8. Serve immediately.

Note -
1. Traditionally this upma is made in coconut oil. If you decide to make it in coconut oil, skip step #7.
2. These rice sticks also make instant shevya/shirvalya to be accompanied by rosu/ras/ghaTle.

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