Namkeen Sevaiya

Ingredients: 

• For roasting the shavanya:

  • 1 tbsp oil or ghee
  • 1½ cups barik shavanya (thin vermicelli, broken into small pieces)

• For tempering and masala:

  • 1½ tbsp oil
  • ½ tsp mustard (rai) seeds
  • ½ tsp cumin (jeera) seeds
  • 2–3 green chillies, finely chopped (adjust to taste)
  • 1 medium onion, thinly sliced
  • 1 tsp ginger-garlic paste
  • 6–8 cashews (optional, chopped)
  • A few curry leaves
  • 1 medium tomato, finely chopped
  • Salt to taste
  • ¼ tsp pepper powder (optional, for extra spice)
  • 2 cups water
  • Fresh coriander leaves, chopped, for garnish

Instructions: 

1. Roast the Sevaiya:
   • Heat 1 tbsp of oil or ghee in a pan.
   • Add the barik sevaiya (thin vermicelli) and roast on low flame until it turns golden and aromatic.
2. Prepare the Tempering:
   • In a separate pan, heat 1½ tbsp oil.
   • Add mustard seeds and cumin seeds and let them splutter.
3. Add Aromatics:
   • Add chopped green chillies, then onions.
   • Sprinkle a little salt and sauté until the onions turn light golden.
4. Flavor Base:
   • Add ginger-garlic paste and roast well until the raw smell disappears.
   • Optionally, add chopped cashews for a crunchy texture.
5. Add Tomatoes:
   • Add chopped tomato and cook covered until it turns soft and mushy.
6. Cook the Sevaiya:
   • Add the roasted sevaiya to the pan and mix everything well together.
   • Then pour in water, mix gently, cover, and cook on low flame until the water is absorbed and the sevaiya is soft and fluffy.
   •  If needed, you can also add a little extra water to reach your desired texture.
7. Final Touch:
   • Check salt and adjust if needed.
   • Garnish with fresh coriander leaves.