Friday, February 13, 2009

Vermicelli / Shevgi Uppit


  • 1 cup Vermicelli/ Shevangi
  • 1 ½ cup water
  • 1 onion(chopped)
  • 3-4 Green Chilies (chopped)
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • ½ tsp Urad dal
  • ½ turmeric powder (optional)
  • 2 tsp Oil plus 1 tsp for roasting
  • Coriander leaves (chopped)
  • Salt to taste.
    I have used frozen mixed vegetables here (peas, corn, carrot, beans) or can use just peas.


On medium heat road the vermicelli with little oil till they turn a brown color.
Keep it a side.
Heat the pan with oil, add cumin seeds, mustard seeds allow them to splutter. Add green chilies, onion and fry till they turn tender. Add mixed veggies or just peas and fry for 2-3 minutes. Add turmeric powder (optional) and salt. Add water cook till it come to boiling. Add roasted vermicelli and stir. Cook till all the water is soaked by vermicelli.
Garnish with Coriander leaves. Fresh Coconut and lemon juice.

Serve hot.

Note: I have have added 1 ½ cup water, but it may varies because of sizes and brands

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