Name: Tomato Seviyan/Vermicelli...... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: 600 gms Vermicelli; 10 curry leaves; 1 1/2 tbsp salt; 4 tbsp oil; 1 tbsp Ginger shredded; 4 green chillies chopped; 1 tsp turmeric powder; 1/4 cup coriander leaves finely chopped; 1 tsp red chilli powder; 1 tsp cumin powder; 1/2 cup peanuts; 1/4 cup Cashews roasted; 2 tbsp Bengal gram soaked and drained; 5 cups water

ABOUT Tomato Seviyan/Vermicelli...... RECIPE

An absolutely lovely treat or eatables that one can take for a picnic or an outing with family or friends. This one is an easy one and also is a meal in itself that is filling as well. And this perfect for the picnics. I have used tomatoes in this one that were handy. You can definitely use any of your favourite vegetables in it to make it more appealing and healthy.

Ingredients Serving: 5

600 gms Vermicelli
10 curry leaves
1 1/2 tbsp salt
4 tbsp oil
1 tbsp Ginger shredded
4 green chillies chopped
1 tsp turmeric powder
1/4 cup coriander leaves finely chopped
1 tsp red chilli powder
1 tsp cumin powder
1/2 cup peanuts
1/4 cup Cashews roasted
2 tbsp Bengal gram soaked and drained
5 cups water

Instructions

First of all, roast your Vermicelli in a tablespoon of Oil. You need to carefully monitor this and keep stirring it as required. Keep the heat on a low. Roast until it is light brown in colour. Set aside.
Keep a cooking pot on a low heat. Add oil and curry leaves. Also add sliced onion along with shredded ginger. Saute for a while until the raw smell of the onions fade away. Now add Bengal gram and Peanuts. Add all the spices and the chopped tomatoes. Saute until they are soft and mushy. Now add almost 5 cups of water. Let it come to a rolling boil.
Now add the roasted Vermicelli and mix. Cover and cook until done on a low heat only. Garnish with freshly chopped coriander leaves and roasted Cashews. Serve hot with boiled eggs. Enjoy your outing with this lovely looking Tomato Seviyan from my kitchen.

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