How to make Mixed Vegtable Sevaiyaan - A rich and flavourful vermicelli and vegetable upma.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Vermicelli (वरमिसेली), Green Peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

Mixed Vegtable Sevaiyaan Recipe Card

Mixed Vegtable Sevaiyaan
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mixed Vegtable Sevaiyaan checkout Vegetable Vermicelli Upma, Parsi Sev, Rice Noodle Fritters. You can also find more Snacks and Starters recipes like Homemade Tacos, Methi Khakhra, Vegetable Burgers, Potato Bravas.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Vegtable Sevaiyaan Recipe

  • Vermicelli 2 cups

  • Green Peas 1/2 cup

  • Carrot cut into 1 inch cubes and boiled 1 medium

  • Onion 1 medium

  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Dried red chillies 2

  • Mustard seeds 1/2 teaspoon

  • Split skinless black gram (dhuli urad dal) 1/2 teaspoon

  • Split Bengal gram (chana dal) 1 tablespoon

  • Curry leaves 6-8

  • Green chilli finely chopped 1

  • Red chilli paste 1 1/2 tablespoons

  • Turmeric powder a pinch

  • Salt to taste

  • Coconut milk 1/2 cup

Method

Step 1

Finely chop onion.

Step 2

Heat oil in a non-stick pan, add asafoetida and saute. Break red chillies and add to the pan. Add mustard seeds, split black gram, split Bengal gram and sauté for 1-2 minutes.

Step 3

Add onion and green chilli and sauté for 1-2 minutes. Add carrot and green peas and sauté for a minute. Add red chilli paste, turmeric powder and sauté for half a minute.

Step 4

Add vermicelli and saute for 3-4 minutes. Add 1½ cups water and salt and mix well.

Step 5

Add coconut milk, mix well and cook till vermicelli is cooked. Switch off heat.

Step 6

Transfer into a serving bowl and serve hot.