Healthy Indian Namkeen Vermicelli (Savory Seviyan)
A simple, vegetable-loaded and nutritious Indian savory vermicelli recipe — light, healthy and ready in under 25 minutes.
Ingredients
Equipment
Method
- If vermicelli is unroasted, heat a dry pan on low flame and roast the vermicelli, stirring often, until light golden and aromatic. Then set aside.
- In a heavy pan or kadai, heat oil or ghee on medium flame. Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onion, green chilli and ginger. Sauté until onion becomes soft and translucent.
- Add mixed vegetables. Stir and cook for 2–3 minutes until vegetables soften slightly.
- Add asafoetida (if using), turmeric powder, red chilli powder, and salt. Mix well so spices coat the vegetables evenly.
- Pour in water and bring to a rolling boil.
- Once water boils, add the roasted vermicelli. Stir gently to combine.
- Lower the flame, cover the pan and cook for 5–7 minutes or until vermicelli absorbs water and becomes soft. Stir occasionally to avoid sticking.
- Once cooked, turn off the heat. Add chopped coriander leaves and lemon juice. Mix gently.
- Serve hot. It can be enjoyed on its own or with a side of yogurt or chutney.
Notes
You can use whole-wheat, semolina or rice vermicelli. Adjust water quantity based on vermicelli variety to avoid mushy texture. For extra protein add roasted peanuts or cashews at the end. Leftovers can be refrigerated and lightly reheated for next meal.