Sevaya or Vermicelli are made out of semolina (wheat rawa/sooji) and usually served for breakfast or as a snack. I feel its nice to take a break from having chapatis or rice most of the days and just pulling off this beautiful dish for your lunch or dinner. Present it with a nice soup or raita and enjoy!
1 ½ cup Vermicelli
2 medium size onions or 1 big onion
1 ½ green chillies (chopped)
10-15 curry leaves
1/3 cup coriander leaves (chopped)
1/3 cup carrot (shredded)
¼ tsp mustard seeds
¼ tsp asafoetida
1 tbsp urad dal, optional
1 tbsp chana dal, optional
2 tbsp oil
Salt & crushed black pepper as needed
- Roast the sevaya in 1 tsp oil in a pan on medium heat till a light brown tinge is obtained. Keep stirring the sevaya so that they do not get burnt. An uneven brown color looks good. Transfer the roasted sevaya to a dish.
- Now, heat the remainder oil in the same pan and when it is hot enough add mustard seeds. After the seeds crackle turn off the heat and add asafetida, green chillies and the two dals. Cover the pan to safeguard yourself from the splatter. Allow the dals to sizzle and then add the curry leaves followed by onion.
- Fry the onions till they become light brown. Add half of the chopped coriander while the onions are being pan-fried.
- Once the onions have turned light brown, pour water that is double the amount of the sevaya and allow it to boil. Add salt and taste the water to ensure that it is a bit on the saltier side. That way, once the water is absorbed the final dish will have the right amount of saltiness.
- Stir in the sevaya and allow them to cook on medium heat.
- Serve hot after sprinkling the remainder coriander leaves and some crushed black pepper.
In case, you wish to serve this dish by itself and still want to make it a complete meal, then I recommend you substitute half the amount of water with beaten curds. You can also make this dish using rice vermicelli.