Breakfast, Lunch
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Green Mango Papaya Vermicelli

Green Mango Papaya Vermicelli

Green Mango Papaya Vermicelli — this South Indian inspired rice vermicelli (sevai upma) is a spicy, tangy stir-fry for a light breakfast or lunch! With crisp green mango and papaya juliennes, a flavorful tadka, and a generous squeeze of lemon, vermicelli has never packed this much punch!

WATCH HOW TO MAKE GREEN MANGO PAPAYA VERMICELLI:

Green Mango Papaya Vermicelli
Green Mango Papaya Vermicelli

5 from 2 votes
Green Mango Papaya Vermicelli
Green Mango Papaya Vermicelli
Prep Time
10 mins
Cook Time
10 mins
 

Green Mango Papaya Vermicelli — this South Indian inspired rice vermicelli (sevai upma) is a spicy, tangy stir-fry for a light breakfast or lunch! With crisp green mango and papaya juliennes, a flavorful tadka, and a generous squeeze of lemon, vermicelli has never packed this much punch!

Course: Breakfast, Lunch
Cuisine: Indian
Keyword: mango
Custom Category: Breakfast, Lunch, Mango Recipes
Servings: 4
Calories: 168 kcal
Author: Nidhi Bothra
Ingredients
  • 2 cups rice vermicelli (sevai)
  • 3/4 cup green papaya , julienned
  • 1/2 cup green mango , julienned
  • 2 green chilies , finely chopped
  • 2 ½ tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp split white urad dal (split matpe beans)
  • 3 tbsp peanuts , roughly crushed
  • 8 curry leaves
  • 1/4 cup mixed color bell peppers , julienned
  • 2 tbsp cilantro , finely chopped
  • 1 1/2 tsp sugar
  • salt , to taste
  • pinch turmeric powder
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice , adjust according to sourness of mangoes
Garnish:
  • peanuts , coarsely crushed
  • coconut , grated
Instructions
  1. Soak your rice vermicelli in hot water as per package instructions. Once done, drain the water and spread the vermicelli on a plate to let dry so they don’t stick together.

  2. In a pan, heat oil on medium flame and add mustard seeds, white urad dal, peanuts, and curry leaves. Let crackle for a minute.

  3. Then, add in green papaya, green mangoes, green chilies, and bell peppers. Sauté for 2 minutes. We want the papaya and mangoes to be crunchy, so don't over saute them.

  4. Now, add in the rice vermicelli, cilantro, lemon juice, sugar, black pepper, turmeric, and salt. Sauté for another 2 minutes and your vermicelli is ready!

  5. Garnish with crushed peanuts and grated coconut. Enjoy!

Recipe Video

Recipe Notes
  • The boiled, drained and dried vermicelli can be stored in a fridge for 2-3 days in an air-tight container. Just use them whenever you want to make Green Mango Papaya Vermicelli.
Nutrition Facts
Green Mango Papaya Vermicelli
Amount Per Serving
Calories 168 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 80mg3%
Potassium 168mg5%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 598IU12%
Vitamin C 75mg91%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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This entry was posted in: Breakfast, Lunch

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