Name: Upma ‘Summer Rolls’
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: Salt, to taste; 1 tsp mustard seeds; 1 tbsp jaggery or brown sugar; 10-12 roasted salted cashews, whole; 15 g (½ oz) fresh coriander (cilantro) sprigs, leaves and stalks intact; ¼ tsp ground turmeric; 75 g (2⅔ oz) smooth peanut butter; 50 g (1¾ oz) cucumber, cut into fine matchsticks; 25 g (¾ oz) red cabbage, shredded; 25 g (¾ oz) beansprouts, washed and dried; 15 g (½ oz) fresh mint leaves; 50 g (1¾ oz) carrots, cut into fine matchsticks; 100 g (3½ oz) rice vermicelli; 100 ml (3½ fl oz/scant ½ cup) full-fat coconut milk; 2 tsp oil; 12-15 gem or romaine lettuce leaves, 2-3 shredded, the rest set aside; ⅛ tsp salt; 1 tsp toasted sesame oil; 10-12 large rice paper wrappers; ½-1 tbsp tamarind paste; 4 curry leaves, cut into thin ribbons; 2 red chillies, finely chopped; ½ tsp asafoetida; 2 tsp white sesame seeds; 1 garlic clove, minced

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
50 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Fresh, crunchy veggies and lightly spiced noodles are packed snugly inside rice paper rolls. Seviyan upma is a casual preparation of tempered spices tossed with vermicelli, typically eaten for breakfast, or stowed away inside a lunch box. It’s popular throughout the southern states of India and lends itself beautifully to these vibrant, Vietnamese-inspired summer rolls. They’re perfectly portable for breakfast or lunch on the go. Serve with a quick peanut-tamarind dip.

Ingredients

Asia
Vietnam
India
Lunch
Starter
Southeast Asia
Vegan
Breakfast
Summer

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