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
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 Tiranga sevai checkout Vegetable Vermicelli Upma, Parsi Sev, Mixed Vegtable Sevaiyaan, Rice Noodle Fritters . You can also find more Snacks and Starters recipes like Oatmeal And Raisin Cookies, Hare Pyaaz ke Pakode, Jacket Potatoes With Mexican Sweet Corn Relish, Chicken Noisette.
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
Method
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.
