• Heat a pan on medium flame ,dry roast vermicelli .
• Roast for 3-4 minutes until it turns a beautiful golden brown and releases a nutty aroma.
• Stir continuously to avoid burning.
• Pro Tip: If using pre-roasted vermicelli (common in brands like MTR or Bambino), skip this step.
• Once roasted, immediately transfer it to a plate and set it aside.

Boiling Vermicelli

• Bring 5-6 cups of water to a boil in a large pot.
• Add ½ tsp salt and ½ tsp oil to the water.
• Add roasted vermicelli and cook for 3–4 minutes, stirring occasionally.
• Once the vermicelli is soft but not mushy , drain it immediately.
• Rinse with cold water to stop cooking and keep it non-sticky. Set aside.
• Drizzle 1 tsp oil and toss gently. Set aside.

Prepare Vegetable Masala

• While the vermicelli is draining, heat oil in a large kadai or pan on medium heat.
• Add the mustard seeds and let them splutter.
• Add curry leaves.
• Add the chopped onions and sauté until they turn soft and translucent.
• Add chopped green chillies then add chopped tomatoes.
• Add chopped vegetables(carrot,green peas and capsicum) and a pinch of salt. Cook for 3–4 minutes until veggies are tender but not mushy.
• Add red chilli powder, coriander powder and garam masala ,mix well

Combine Boiled Vermicelli

• Add the boiled, drained, and cooled vermicelli to the pan with the prepared tempering.
• Toss gently on medium flame for 2 minutes to coat with masala.
• Cook on low heat for 2-3 minutes, stirring gently, to allow the flavors to meld and warm the vermicelli through.
• Turn off the heat.Garnish with fresh chopped coriander leaves.
• Give it one final, gentle toss. Your Sewiyan Upma is ready to serve!