This savoury seviyan is a vegan breakfast recipe without onion or garlic. Seviyan or vermicelli upma is quick to prepare and is a deliciously mild and filling meal. This upma is Gujarati-style and has really fresh sweet and sour flavours.
What is Upma?
Upma is an Indian dish commonly eaten at breakfast. It is commonly made with dry-roasted semolina and then cooked with various spices and sometimes vegetables. Murmura upma can also be made with puffed rice.
Seviyan or semiya upma uses the same idea but is made with vermicelli.
Vermicelli is often used to make Meethi Seviyan without milk and Vermicelli Kheer with milk and is typically served during festivities.
Ingredients
In this recipe, pasta or vermicelli are boiled before adding in potato, sweetcorn and basic spices, Gujarati style.
Vermicelli/Capellini/Angel hair pasta
Potato – slice the potatoes thinly so that they cook evenly and quickly
Sweetcorn – you can use frozen, fresh or tinned sweetcorn
Green chillies and ginger crushed – use fresh or frozen
Turmeric powder – adds a little colour but you can also skip this if you do not have it
Curry leaves – fresh, dried or frozen although fresh lends beautiful flavours and aroma.
Lemon juice – adds a little tanginess and fresh flavours
Sugar – a little touch of sweetness makes this dish typically Gujarati in flavour
Mustard and Cumin seeds – for tempering
Oil – use a flavourless oil such as vegetable or sunflower oil or a light olive oil
Asafoetida (hing)
Coriander leaves – to serve with. You can leave this step out if you do not have fresh coriander
How to prevent vermicelli clumping together
Here is our tried and tested way to cook vermicelli the best way without clumping and sticking and thus making it easier to stir and serve.
-add some oil while boiling the vermicelli.
-blanch in cold water and mix it with a tablespoon of oil.
How to make Seviyan Vermicelli Upma step by step
(Follow this step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post) 1. Heat water, add oil. (pic 1) 2. Add pasta and cook for 4-5 minutes. (pic2) 3. Cut it, drain the water and leave it aside. (pic 3) 4. Heat oil.
- Add all the seeds and curry leaves. (pic 5) 6. Add potatoes, turmeric powder and cook for 203 minutes (pic 6) 7. Tip in sweetcorn and salt, cook for another 2-3 minutes or until done. (pic 7) 8. Add crushed ginger-chilli and mix. (pic 8)
- Cooked pasta, mix well. (pic 9) 10. Salt and sugar to taste. (pic 10) 11. Lemon juice. (pic 11) 12. Coriander leaves and serve.
How to store Seviyan Upma
Fridge – this will stay fresh for up to 2/3 days in the fridge. To re-heat simply sprinkle a few drops of water to loosen up the vermicelli and either heat on the stove or in the microwave.
Freezer – I do not recommend freezing this recipe as the potato will lose its texture.
Serving suggestions
Pair it with Karak or Masala Chai , Caramel Lassi or Hibiscus Rose and Basil Sharbat .
Other breakfast recipes and snacks:
Kothimbir Vadi waffles
Quick Vegan Oats Idli
Waffle Idli Delight
Yogurt & Herb Summer sandwich
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Seviyan Vermicelli Upma
Ingredients
- 400 gram angel hair pasta or capellini pasta
- 150 gram potato peeled and sliced
- 100 gram sweetcorn kernels we used frozen
- 2 tablespoon green chilli and ginger crushed
- 3-4 tablespoon oil
- 3-4 curry leaves we used frozen
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon sesame seeds
- salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon sugar
- 1 tablespoon Lemon juice
- 2 tablespoon cilantro coriander freshly chopped
Instructions
- Heat water, add pasta and oil.
- Boil the pasta according to packet instruction or 3-4 minutes.
- Drain it and leave it aside for later.
- In a heavy bottom pan heat oil.
- Add mustard seeds, cumin and sesame seeds.
- Once they splutter add curry leaves.
- Add cut potatoes and add turmeric powder.
- Cook potatoes for a couple of minutes.
- Add sweetcorn, ginger-chilli and salt. (just enough for the potato and sweetcorn)
- Cook until potatoes are done (about 5 minutes.)
- Turn the heat on low, add cooked pasta.
- Gently mix, add salt and sugar.
- Mix again and add lemon juice.
- Sprinkle coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – this post was originally posted on 12th March 2012, since we have updated the post with new and better images and content.
Seviyan Vermicelli Upma
Ingredients
- 400 gram angel hair pasta or capellini pasta
- 150 gram potato peeled and sliced
- 100 gram sweetcorn kernels we used frozen
- 2 tablespoon green chilli and ginger crushed
- 3-4 tablespoon oil
- 3-4 curry leaves we used frozen
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon sesame seeds
- salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon sugar
- 1 tablespoon Lemon juice
- 2 tablespoon cilantro coriander freshly chopped
Instructions
- Heat water, add pasta and oil.
- Boil the pasta according to packet instruction or 3-4 minutes.
- Drain it and leave it aside for later.
- In a heavy bottom pan heat oil.
- Add mustard seeds, cumin and sesame seeds.
- Once they splutter add curry leaves.
- Add cut potatoes and add turmeric powder.
- Cook potatoes for a couple of minutes.
- Add sweetcorn, ginger-chilli and salt. (just enough for the potato and sweetcorn)
- Cook until potatoes are done (about 5 minutes.)
- Turn the heat on low, add cooked pasta.
- Gently mix, add salt and sugar.
- Mix again and add lemon juice.
- Sprinkle coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aamras Or Mango Ras
Aam ras also known as Mango Ras and very popular in western region of India places such as Maharashtra and Rajasthan including Gujarat.
Aam ras is a popular and staple Indian dessert enjoyed during summer season. This chilled summer dessert made easily with ripe, fresh and juicy Indian mangoes. It can be optionally flavoured using spices such as ginger powder or cardamom and saffron.
The best Keri no ras is not just sweet but has the slightest hint of tartness too and I think this actually helps bring out the sweetness more.
Aamras translates as Aam (mango) and ras (juice), litreally it translates Mango Juice but it is really Mango Pulp.
The pulp is extracted by hand (usually in keen anticipation of the treat to come) and then blended smooth.
Mango ras is a popular dessert that can be enjoyed on its own or after having a spicy Indian meal.
This recipe is Gujarati style mango ras which is enjoyed with piping hot Poori – a deep fried Indian bread. This meal called Aam Ras Puri. You can also include sukhi bhaji – a dry potato dish.
Gujarati keri no ras will have:
Every region in India will have their own interpretation of Aamras, but this is the version that I have grown up with.
Ginger powder – apparently to help with the digestion of the ras but also tastes amazing! It gives a delicious complementary flavor
Ghee – pure butter ghee is swirled through the ras to make it even silkier
Traditional Gujarati keri no ras has nothing more added to it than these few ingredients – if other spices are added then it is no longer authentic Gujarati ras.
The traditional method of making mango ras
My Mum would tell me how she would see her elderly next-door neighbour sat outside preparing the ras.
She would sit with a big box of mangoes, massage them all gently and then squeeze out the pulp into a bowl – all by hand and all whilst gossiping with the other women.
These were the days before blenders were readily available making this traditional way something of an art form.
Now, we have high-speed blenders to do the back-breaking work for us and we are rewarded with the silkiest and smoothest mango pulp.
How to choose the best Mangoes from the store
The trick is to choose some mangoes that have not yet fully ripened so you can stagger eating them. Once the mangoes ripen, they will spoil very quickly.
look for the skin to be as close to orange as possible without discolouration or black spots
Mangoes that are soft to touch and fragrant are ready to eat.
Why is ras made with Kesar mangoes?
To help answer the question of which mangoes are best for ras, we have to know the properties of the various types.
Alphonso mangoes are a little firmer and are great eaten on their own. Folks in Maharastra, uses Alphonso (Hapus or Hafus) to make Mango ras.
In Gujarat, Kesar Mangoes available in abundant. Kesar is softer and mushier and sometimes will not cut as well, making it a great candidate for making keri no ras.
However, in our house ras is made and enjoyed using alphonso and kesar mangoes.
Why do we soak the mangoes first?
According to Ayurveda, ripe mangoes are warm for the body. If you come from a South Asian background, you may have heard of the elders mentioning how certain foods are “hot” or “cold”.
This has nothing to do with the temperature of the food, but rather, Ayurvedic medicine suggests that certain foods have either a “warming” or “cooling” effect on the body depending on how they are metabolised.
Mangoes are a “warm” food so soaking them beforehand is thought to take away that effect and make them “cool”.
Leftover Mango Seeds
Do not throw away the seeds but either make mukhwas (an Indian mouth fresher) or add to your compost.
Serving Suggestions
Summers are incompletet without aamras poori or aamras puri feast in any Indian households. Often this sweet aamras served with spicy or tikhi puri, the sweet and savory combination is delightful.
Aamras poori is a popular meal that is often served at weddings and other celebrations and festivals.
In Gujarati households all around the world, this mango pulp is served in a small bowl (vatki) alongside the meal as a side sweet dish.
Aamras devoured with soft puris or rotlis /chapatis along side Gujarati daal , rice, Bateta Nu Saak (suki bhaji), Stuffed Bhinda Nu Saak or Cauliflower and Potato Curry
Because of mangoes have short season, in many households, Keri No Ras is made and enjoyed every day at lunchtime with Be Padi Rotli or Padwari Rotli (layered roti) another speciality of Gujarati cuisine.
Some people love to eat keri no ras with milk and drink it as a milkshake, after adding milk consume straight away.
Drizzle some Mango ras on the ice cream or a cake.
How to freeze
To freeze aamras (pureed mangoes) first make the pulp d o not add anything. Put it into either a freezer safe zip lock bags or containers. J ust fill small freezer sealable bags.
If using a zip-lock bags stack them flat in the freezer, much easier to store.
It will keep in the freezer for 12 months. Every year we buy fresh Indian mangoes in bulk, blend them and store extra mango ras in the freezer for later use.
Use them for making lassi, smoothie or any desserts at a later date during Diwali or winter months.
Aam Ras Ingredients
Mangoes – get best, undamaged, ripe and fresh mangoes to make mango pulp/ras.
Sugar – regular granulated sugar. If you are getting very sweet mangoes, sugar is not needed.
Dry ginger or soonth powder
Ghee – can not imagine Gujarati style keri no ras without ghee. Vegans can skip it.
If you would like to make and enjoy Maharashtra or Rajasthani Mango Ras, skip ginger powder and ghee. Instead use
Saffron-
Cardamom powder or Nutmeg powder – adds some delicious floral taste to mango ras. It could also be used in conjunction with saffron.
For Consistancy
Water – thin it out slightly
Milk – it will provide a little creaminess.
Gujarati Keri No Ras is made by blending mangoes, sugar and very little water into a smooth pulp. Then flavoured with ginger powder and ghee. Adding milk is not necessary.
How to extract mango pulp without a blender
This traditional method is highly time-consuming, messy and requires a bit of skill but the end result is to die for. This method will give you slighly chunkier version (lacchedar) ras.
First, soak the mangoes in water overnight or in cold water for 2-3 hours.
You can add sugar at this stage if you want.
How to make Homemade Mango Pulp with Blender
Easiest and most common.
Wash and cut ripe mangoes into slices.
Remove the skin.
Roughly chop and blend it in the blender.
You may add little water, and sugar and blend it again until smooth and silky.
Chill in the fridge, serve with ginger powder and ghee.
Where to buy
If fresh mangoes are not available, you can make Aamras recipe with mango pulp . Canned mango pulp or frozen mango chunks are easily available in most of the supermarkets and all Indian grocery stores or even online.
However, most of the times canned mango pulp are packed with sugar and additives.
Always check lables or read the ingredients that doesn’t have added sugar. You can add sugar or other sweetner according to your taste.
Add flavours such as ginger, cardamom or saffron and chill in the fridge for a couple of hours before serving.
What can you make from mango ras
Mango Shrikhand or Matho
Mango, Passionfruit and Coconut Lassi
Indian Mango Lassi
Paneer Kheer with Mango
No-bake Mango and Ginger Cheesecake
Mango Pancakes
Fajeto
Mango Kadhi
Mango and Ginger Muffins
Vegan Mango, Coconut and Lime Cake
Mango, Almond and Coconut Ladoo
Mango Kalakand
Keri No Ras or Aam Ras
Equipment
- Blender
- Sieve
Ingredients
- 12 mangoes good quality
- 3-4 tbsp. sugar
- 2 tsp. ginger powder dry
- 2 tbsp. ghee
Instructions
Blender Mango Pulp
- Soak and cut the mangoes in slices. 12 mangoes
- Peel the skin.
- Place all the mangoes and sugar in a blender. 3-4 tbsp. sugar
- Blend till very smooth you can see a very smooth pulp.
- At this stage, pulp will be too thick, add a little water and mix once more time.
- Transfer into a big bowl and chill the ras until required.
- Serve in a serving bowl, add a pinch of ginger powder and ghee. 2 tsp. ginger powder, 2 tbsp. ghee
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – this post was originally posted on 14th May 2012, since we have updated the post with new images and content.
