How to make Tiranga sevai

This recipe is contributed by Member bhargavi ajit.

Main Ingredients : Vermicelli (वरमिसेली), Coconut (नारियल)

Cuisine : Indian

Course : Snacks and Starters

Tiranga sevai Recipe Card

Tiranga sevai

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.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 5

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tiranga sevai Recipe

  • Vermicelli boiled 200 grams

  • Coconut grated 2 tablespoons

  • Mustard seeds 1 1/2 teaspoons

  • Green chilli finely chopped 3

  • Ginger 1 tablespoon

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

  • Curry leaves few

  • Salt to taste

  • Roasted peanuts 2 tablespoons

  • Carrot grated 2 tablespoons

  • Oil 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 tablespoon


Step 1

In a kadai heat oil, add mustard seeds, allow It to splutter. Add green chillies, ginger, urad dal, curry leaves. Mix well. Add the boiled vermicelli and salt. Toss well. In an oven proof bowl place the noodles. Sprinkle with roasted peanuts.

Step 2

On top sprinkle carrot, coconut and coriander leaves to form three stripes. Sprinkle lemon juice on top.

Step 3

Serve hot.


Step 1