Sevai is the most easiest tiffins now a days. That too with the instant
sevais coming up. We just soak them in hot water and do the necessary
tempering. But once in a while when we are out of the instant varieties, we can
still prepare the sevai with the original vermicelli also. Here goes the recipe.
Ingredients :
(Serves two)
Roasted Vermicelli (Anil or Bambino) – 150gms(close to 2 cups)
Water – 5 cups
Oil – 2tsp
Peanuts – 1 tsp
Mustard seeds- 1tsp
Chana dal – 1 tsp
Urad dal – 1tsp
Red chillies - 3
Red chillies - 3
Lemon Juice – 2tsp
Curry leaves/Cilantro for garnish
Method :
- Add the vermicelli in a deep bottomed dish with 5 cups of water. Add salt and turmeric to the water itself.
- As soon as water starts boiling and the semiya tends to keep jumping from bottom. Now drain out the water. Be careful that it should not get overcooked. This step takes 7 – 8 mins only.
- Now let the vermicelli cool down.
- Now add oil in a wide pan and add mustard seeds. After they pop, add peanuts, chana dal and urad dal. Now add red chillies. Fry them for a minute.
- Add the cooked vermicelli and curry leaves or cilantro as per taste.
- Toss them for a little while and switch off the stove. Now add lemon juice.
- Serve it with chutney or sambar.
My Notes :
- Check the cooking instructions on the packet. Sometimes it would be specified to cook only for 3 or 4 minutes. Follow accordingly.
- You can also used this cooked semiya for vegetable sevai or coconut sevai as well.
- While cooking vermicelli, see that you remove it form the stove before it is sticky. This doesn't really need oil. It just needs the correct time.
- I prefer the Anil brand as it is very thin and gets cooked very soon.