Vermicelli, commonly known as sewiyan is a very popular option for breakfast. It serves the right combination of healthy as well as tasty option to curb the hunger. The smooth texture of rice/ suji made vermicelli melts in the mouth and the crunchy taste of roasted peanuts/ cashews adds an extra effect to it. There are various ways to prepare sewiyan. In this post, I am sharing the one which I have made from vegetables and cashews. A different version of it can be made with lentils like bengal gram dal and urad daal with lemon and curry leaves.

Vermicelli is served with cocunut chutney and complimented with tea. It is a healthy option for the people suffering from Hypertension and high cholesterol as vermicelli is low in Sodium and recommended for these patients.

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Vegetable Seviyan Recipe| Vegetable upma sewiyan recipe| Vermicelli pulao recipe 

Easy and tasty vermicelli recipe with veggies and cashews.

Prep Time

15 minutes

Cook Time

15 Minutes

Servings

people

Ingredients

• 1 tbsp desi ghee/ oil
• 1 cup Sewiyan/ Vermicelli
• 2 cups water
• 1/2 tsp mustard seeds
• 1/8 tsp asafoetida/ hing
• 1/4 cup finely chopped onions
• 1/2 tsp red chilly powder
• 1/2 tsp turmeric powder
• 1/4 cup diced potato
• 1/4 cup diced carrots
• 1/4 cup green peas
• 1/4 cup finely chopped capsicum
• 1/4 cup cauliflower florets
• 4-5 roasted cashews
• 4-5 curry leaves
• a pinch of salt
• 1/4 cup finely chopped coriander

Prep Time 15 minutes Cook Time 15 Minutes Servings people Ingredients 1 tbsp desi ghee/ oil 1 cup Sewiyan/ Vermicelli 2 cups water 1/2 tsp mustard seeds 1/8 tsp asafoetida/ hing 1/4 cup finely chopped onions 1/2 tsp red chilly powder 1/2 tsp turmeric powder 1/4 cup diced potato 1/4 cup diced carrots 1/4 cup green peas 1/4 cup finely chopped capsicum 1/4 cup cauliflower florets 4-5 roasted cashews 4-5 curry leaves a pinch of salt 1/4 cup finely chopped coriander

Instructions

1. In a pan roast 1 cup of vermicelli and wait till it turns roasted red.
2. Remove the vermicelli on a plate.
3. In a deep pan boil 2 cups of water and add salt and 1 tsp of oil to it.
4. Once the water starts boiling add the roasted vermicelli to it and stir for 2-3 minuites. Make sure they are not over cooked.
5. Remove the water using a sieve tube. Keep the roasted and softened vermicelli aside.
6. Now heat 1 tbsp of oil in a kadhai and add mustard seeds and hing to it.
7. Saute for 30 seconds and add chopped onions to it.
8. Saute for 1 minute and then add all the other veggies – cauliflower, carrot, potato, green peans and beans. Add a pinch of salt to it. Saute all the veggies for 1 minutes and then cover them with a lid for 5-7 minutes.
9. Remove the lid and add turmeric powder and chilly powder.
10. Now add the vermicelli to the cooked veggies and mix everything well.
11. Next add the roasted cashews and 1 tbsp of chopped coriander.
12. You can additionally add 1 tbsp of desi ghee to enhance the taste.