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 — 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!
- 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
- peanuts , coarsely crushed
- coconut , grated
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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.
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In a pan, heat oil on medium flame and add mustard seeds, white urad dal, peanuts, and curry leaves. Let crackle for a minute.
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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.
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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!
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Garnish with crushed peanuts and grated coconut. Enjoy!
Recipe Video
- 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.
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