Masala Seviyan | Sanjeev Kapoor Khazana

Vermicelli cooked with carrot and peas in onion tomato masala.

MASALA SEVIYAN

Ingredients

2 cups vermicelli (seviyan), roasted
3 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon split skinless black gram (dhuli urad dal)
¼ teaspoon asafoetida (hing)
8-10 curry leaves
3 green chillies, slit
1 large onion, finely chopped
1 medium tomato, finely chopped
1 small carrot, chopped
¼ cup green peas, blanched
Salt to taste
1 tablespoon finely chopped fresh coriander leaves
Fresh coriander sprig for garnishing

Method

1. Heat ghee in a non-stick pan. Add mustard seeds and sauté till seeds splutter. Add black gram, asafoetida, curry leaves and green chillies, mix and sauté well.
2. Add onion, mix and sauté till it turns translucent. Add tomato, mix and cook till it turns soft and pulpy.
3. Add vermicelli and mix. Add carrot and green peas and mix. Add salt and mix well.
4. Add 4 cups hot water, stir to mix, cover and cook till fully done. Add coriander leaves and mix well.
5. Garnish with coriander sprig and serve hot.

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Cuisine - South Indian

Course - starter

Dish - starter