Recipe Description

Vegetables cooked with sevaiyaan must try

Ingredients:-

• Vermicelli – 2 cups
• Oil – 1 tbsp
• Asafoetida – a pinch
• Dried red chillies – 2 no
• Mustard seeds – 2 tsp
• Split skinless black gram (urad dal) – 1 tsp
• Bengal gram (chana dal) – 1 tbsp
• Curry leaves – 6-8 no
• Onion, finely chopped – 1 no medium
• Green chilli, finely chopped – 1 no
• Carrot, cut into 1 inch cubes and boiled – 1 no medium
• Green peas – 1/2 cup
• Red chilli paste – 1 1/2 tbsp
• Turmeric powder – a pinch
• Salt – to taste
• Coconut milk -1/2 cup

 

Method:-

1. Finely chop onion and set aside.
2. Heat oil in a non stick pan. Add asafetida and mix. Break red chillies, add to the pan. Add mustard seeds, urad dal, Bengal gram and sauté for 1-2 minutes.
3. Add curry leaves, onion and green chilli and sauté for 1-2 minutes. Add carrot, green peas and sauté for a minute. Add red chilli paste, turmeric powder and sauté for half a minute.
4. Add sevaiyaan and sauté for 3-4 minutes. Add 1 1-2 cups water, salt and mix well.
5. Add coconut milk, mix well and cook till the sevaiyaan are cooked. Switch off the heat.
6. Transfer into a serving bowl and serve hot.