Namkeen Seviyan

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the cumin seeds and curry leaves. Sauté for another 30 seconds until the cumin is fragrant and the curry leaves are crisp.
2. 2

   Sauté Aromatics and Vegetables

   • Add the finely chopped onion, slit green chilies, and grated ginger to the pan. Sauté for 2-3 minutes until the onions become soft and translucent.
   • Add the finely chopped carrots and cook for 2 minutes. Then, add the green peas and continue to cook for another 2-3 minutes, stirring occasionally.
3. 3

   Add Tomatoes and Spices

   • Stir in the chopped tomatoes and cook for about 2-3 minutes until they soften and become mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix everything well and cook the spices for 1 minute until their raw aroma disappears.
4. 4

   Cook the Vermicelli

   • Pour in 3 cups of water and increase the heat to high. Bring the water to a rolling boil.
   • Carefully add the roasted vermicelli to the boiling water. Stir gently just once to combine everything.
   • Reduce the heat to low, cover the pan with a lid, and let it simmer for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through.
5. 5

   Garnish and Serve

   • Turn off the heat and let the seviyan rest, covered, for 2-3 minutes. This step helps the strands to separate.
   • Open the lid and gently fluff the vermicelli with a fork.
   • Stir in the fresh lemon juice and garnish with chopped coriander leaves.
   • Serve hot immediately.