Sevai Upma Recipe – Sesame Oil & Cashew Noodle Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Sevai Upma Recipe – Sesame Oil & Cashew Noodle Stir-Fry

Hey everyone! Today, I’m sharing a super quick and comforting recipe that’s been a staple in my kitchen for years – Sevai Upma. It’s a delightful South Indian noodle stir-fry, packed with flavour and ready in under 30 minutes. Honestly, it’s perfect for busy weeknights or when you’re craving something light yet satisfying.

Why You’ll Love This Recipe

This Sevai Upma is more than just a quick meal; it’s a flavour explosion! The nutty sesame oil, crunchy cashews, and fragrant curry leaves create a symphony of tastes and textures. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even customize it with different veggies. It’s a dish that always brings a smile to my face, and I know it will to yours too!

Ingredients

Here’s what you’ll need to make this delicious Sevai Upma:

• 4 cups crushed sevai (prepared idiyappam)
• 2 tsp Indian sesame oil
• ¼ tsp black mustard seeds
• 2 tbsp chopped cashew nuts
• 1 tsp grated ginger
• 1-2 green chillies
• A few curry leaves
• A pinch of hing (asafoetida)
• ¼ tsp turmeric powder
• Salt to taste
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Indian Sesame Oil: This is key for that authentic South Indian flavour. It has a distinct nutty aroma that you won’t get with other oils. If you can’t find it, neutral oil can be used, but the flavour won’t be quite the same.
• Hing (Asafoetida): Don’t skip this! It adds a unique savoury depth. A little goes a long way. If you’re unfamiliar, it has a pungent smell in its raw form, but mellows out beautifully when cooked.
• Idiyappam/String Hoppers: These are the noodles for our upma. They’re made from rice flour and pressed into delicate strands. You can find them fresh or dried at Indian grocery stores. If you’re using dried idiyappam, steam them until soft before crushing. In some regions, people make these at home – a truly labour of love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your idiyappam and let it cool completely. Then, gently crush it into small, noodle-like pieces. You’ll need about 4 cups of this crushed sevai.
2. Heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready to release their flavour!
3. Add the chopped cashew nuts and roast them until they turn golden brown and beautifully fragrant.
4. Now, toss in the grated ginger, green chillies, and curry leaves. Sauté for about a minute, until the ginger is fragrant and the curry leaves are crisp.
5. Sprinkle in the turmeric powder, hing, and salt. Give everything a good stir to combine.
6. Add the crushed sevai to the pan and gently toss to coat it evenly with the tempering. Be careful not to break the sevai too much.
7. Finally, drizzle the lemon juice over the mixture. Taste and adjust the salt and tanginess as needed.

Expert Tips

• Don’t overcrowd the pan! Work in batches if necessary to ensure the sevai gets evenly coated with the tempering.
• Keep stirring gently to prevent sticking and ensure even cooking.
• For a more pronounced flavour, you can dry roast the sevai for a couple of minutes before adding it to the pan.

Variations

This recipe is super adaptable! Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free, as idiyappam is made from rice flour. Just double-check your hing to ensure it doesn’t contain any gluten-based additives.
• Spice Level Adjustment – Mild to Spicy: Adjust the number of green chillies to control the heat. Remove the seeds for a milder flavour. My family loves it with two chillies, but my friend Priya prefers just half a chilli!
• Regional Variations – Tamil Nadu vs. Kerala style: In Tamil Nadu, you might find this dish with the addition of finely chopped onions and tomatoes. Kerala style often includes grated coconut for extra richness.

Serving Suggestions

Serve the Sevai Upma warm, immediately after cooking. It’s absolutely divine with a side of cool, creamy coconut chutney. A dollop of yogurt also works beautifully. It makes a lovely light lunch or a satisfying breakfast.

Storage Instructions

Sevai Upma is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• What is Sevai/Idiyappam and where can I find it? Sevai is the name for the crushed noodles made from idiyappam, which are steamed rice flour noodles. You can find both fresh and dried idiyappam at most Indian grocery stores.
• Can I make Sevai Upma ahead of time? While it’s best fresh, you can prepare the tempering and keep it aside. Then, just add the sevai and lemon juice when you’re ready to serve.
• What is Hing and can I substitute it? Hing (asafoetida) is a resin with a pungent aroma used for flavouring. If you can’t find it, you can omit it, but it does add a unique depth.
• How do I adjust the spice level in this recipe? Simply adjust the number of green chillies you use. Removing the seeds will also reduce the heat.
• What is the best type of oil to use for authentic flavour? Indian sesame oil is the best choice for that authentic South Indian flavour.

Enjoy making this Sevai Upma! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!