Other Names Sevai Upma. Sevai. Nool Appam Upma.

I am still cooking in my kitchen, believe me. Although…not exactly, like the way I used to! Cooking – now a days, happens pretty fast in few fabulous minutes. Over the years…I have mastered the art of throwing few ingredients together and call it a dish. Most likely, out of sheer luck, it turns out great…and quite edible. So, this is what I made on the other day. If you’re in a hurry, fix this and I promise…you won’t regret.

Ingredients

• 1 cup rice noodles
• 3 green chilies, sliced
• 1 inch ginger root, chopped
• 5 beads, garlic, sliced
• 1 bulb onion, sliced
• 1 carrot, julienne
• 5-7 beans, julienne
• salt
• 1 pinch asafoetida
• 1/4 tsp mustard seeds
• 1/4 cumin seeds
• few curry leaves
• few spoons of oil

Method

Cook rice noodles according to the instructions and set aside.

In a wide wok, heat up the oil and add tempering spices. Wait till the pop and splutter well. Now add onions, vegetables and salt to it. Stir-fry over high. Stir-in the rice noodles and cook briefly over high heat. Remove from heat and serve up steaming hot along with chutney and sambar. Enjoy.