Vermicelli cooked in with onions, tomatoes; mildly spiced; flavored with fresh coriander leaves and lemon juice; is masala seviyan. It is a very easy, simple and quick recipe using seviyan. Masala seviyan can be prepared for breakfast and can be packed for kids’ tiffin too.
There is a variety of vermicelli/seviyan available in the market. You can choose the one of your choice. However, prefer to choose the one made with healthy ingredients. I still remember my grandmom used to make whole wheat vermicelli at home. That would call for a lot of effort but would be worth it! Anyways very basic tempering and spices have been used. I have added a potato along with onion and tomatoes to make it tempting and interesting for kids. You can add other veggies too such as carrot, peas, etc.
Other vermicelli recipes on the blog are sheer khurma, seviyan kheer, seviyan upma and more. Savory vermicelli can’t get simpler than semiya upma. View its recipe here. Sheer khurma is basically a kheer but there is a lot more in it. View its recipe here. Compare it with seviyan kheer and see the difference. View the recipe for seviyan kheer here.
1.Heat 1 tbsp oil. Once it is hot add in 1 tsp mustard seeds (raie) and let it crackle. You can also add in a few curry leaves at this stage.
2.Next goes in 1 large onion and 1 large potato, chopped (obviously ;)). Here 1 green chili can also be added.
3.Add in little salt to taste.
Tips:Adding salt at this stage will fasten the cooking process.
4.Cover and cook till the potatoes are soft.
5.Time to add in 2 pureed tomatoes.
6.Cook till the oil oozes out.
7.Spice up masala seviyan with ¼ tsp turmeric powder, 1 tsp red chili powder and remaining salt to taste. Cook for 1 minute.
8.Add in 2 cups of water and let it come to a boil.
9.Now comes the main ingredient. Add 1 cup of roasted vermicelli. If you do not have roasted vermicelli just take 1 cup of raw vermicelli and dry roast it on low flame till light golden brown.
10.Cover and cook on a low to medium flame.
11.Cook till the water is totally absorbed by the seviyan.
12.Thereafter add in juice of 1 lemon.
13.Followed by ½ a tsp of garam masala powder.
14.Let it sit for another 5 minutes. Flame is off.
15.Puff up with the help of a spoon. Finish off with a handful of chopped coriander leaves. Serve hot/warm. Bon appétit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
Please rate us and share your valuable feedback