Indian Vermicelli Recipe
This is for all the lazy souls like me - in a mood to eat something tasty, but in no mood to cook for long.
Vermicelli, or also known as seviyan in Hindi, is commonly cooked as a sweet dish in Indian subcontinent. As I try to be away from all things sweet, I came across this recipe which uses this in a quite spicy flavor.
So, here is my super quick and tasty recipe for these noodles. It takes less than 12 minutes ( 4 Minutes Preparation + 8 Minutes Cooking).
- 300 g Vermicelli Seviyan
- 1 cup Peas
- 1/2 Medium Onion
- 1 Medium Tomato
- 1 Clove of Garlic
- 4 Curry Leaves
- 1/2 tbsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tbsp Mustard Black Seeds
- 1 tbsp Cumin Seeds
- 2 tbsp Olive Oil
- Salt to taste
- 1/2 cup Peanuts optional
- Wash the leaves thoroughly in running water and chop them (about 1 inch cuts).
- Heat a deep pan on Medium for about 1 minute and then pour olive oil into it.
- After about 30 seconds, Add mustard seeds and cumin seeds after another 30 seconds.
- Once Seeds start to pop, add garlic and cut onions.
- Fry the onions until oil starts to separate (about 1-2 minutes)
- Add spices, curry leaves, peas and tomatoes.
- After about a minute, add noodles.
- After another minute or so, add salt, and keep stirring occasionally.
- Once the noodles have become light golden brown in color, add 1/2 cup of water (about 2-3 minutes).
- Keep stirring, so that noodles do not stick with each other, for about another 2 minutes
Let it cool before serving. You can use some ketchup or sauce with it. I like adding peanuts to it while frying onions.
- The sweet dish seviyan made out of this is also known as shemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam.
- The recipe above is also commonly known as upma in various parts of India.
- More about Vermicelli