Veggie Seviyan š Non-Sticky Every Time! Easy Indian Breakfast #shorts
Veggie Seviyan
Flavourful & non-sticky vegetable vermicelli ā perfect every time
A quick, healthy South-Indian-style vegetable seviyan (vermicelli) loaded with capsicum, carrots and peas, tempered with mustard seeds and curry leaves. The secret to khili-khili, non-sticky strands: use roasted seviyan and just the right amount of hot water. Perfect for breakfast or an evening snack.
Ingredients
Main
- 1 cup roasted seviyan (vermicelli)
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- A few carrots, cut into sticks
- Green chillies, slit
- Ā¼ cup green peas
Tempering
- Ā¼ cup oil
- Ā½ tsp mustard seeds
- A few curry leaves
Spices & Water
- Ā½ tsp turmeric powder
- Ā½ tsp red chilli powder
- Ā½ tsp garam masala
- 1 tsp salt
- 1Ā½ cups water
- Fresh coriander, chopped (to garnish)
Instructions
- Temper. In a pan, take Ā¼ cup oil. Add Ā½ tsp mustard seeds and a few curry leaves, and let them splutter.
- Cook the vegetables. Add all the chopped vegetables ā red and green capsicum, carrots, green chillies and peas ā and cook them for about 5 minutes.
- Add the spices. Now add Ā½ tsp turmeric powder, Ā½ tsp red chilli powder and Ā½ tsp garam masala. Mix well.
- Add seviyan & water. Add the roasted seviyan along with 1 tsp salt and 1Ā½ cups water. Stir gently to combine.
- Cook until absorbed. Cover and cook on low heat until the water is fully absorbed and the seviyan is soft but separate.
- Garnish & serve. Garnish with fresh coriander and serve hot.
Pro tip: Two tricks keep it non-sticky and khili-khili: use well-roasted seviyan, and stick to the 1 cup seviyan : 1Ā½ cups water ratio ā just enough to cook through without turning mushy. Cook on low and avoid over-stirring.
Devi's Delish · devisdelish.com