Rice Noodle Upma

Indians eat alot of upma for breakfast. You can turn almost anything and everything into a variety of upma. I tried this recipe out using rice noodles or sevaii. I've always eaten the sweet version of sevaii, but never tried this spicy version. It tasted pretty good, but was missing something. I left out the peas, urad dal and chana dal. I might try adding those next time or maybe add some tomatoes or some type of sauce in it next time.

1 cup rice sevaii
1/2 chopped onion
1/2" piece ginger, chopped
2 green chillies, chopped
3 garlic cloves, chopped
1 tsp mustard seeds
1/2 cup grated coconut
1 tsp lemon juice
2 tbsp chopped cilantro
Salt per taste
1 tsp red chilli powder
2 tbsp oil

1. Boil 2 liters of water in a pot. Add 1 tsp of salt and the rice sevaii. Cook for 7 minutes or until sevaii is cooked but firm.
2. Remove from water and rinse sevaii under cold water to cool down.
3. Heat oil in pan and add mustard seeds. Once they crackle, add the green chillies, garlic, ginger and onions. Stir fry onions until golden brown.
4. Then add boiled sevaii,red chilli powder, grated coconut, salt, and lemon juice.
5. Fry for 2 more minutes and add cilantro.
6. Serve with ketchup or chutney.