Namkeen Seviyan


  • 2 1/2 cups vermicelli / seviyan, boiled with a pinch of salt and 2-3 drops of oil
  • 1 big onion. chopped finely
  • 1 boiled potato, chopped
  • 10-15 curry leaves
  • 1/2 cup roasted peanuts
  • 1 tsp black mustard seeds / rai
  • 2 cloves garlic, chopped
  • 1 tsp ginger, chopped
  • Salt, to taste
  • 1 tsp oil


  • In a Sunflame Non Stick kadhai add oil, mustard seeds and curry leaves. Once they splutter, add ginger and garlic. Saute for a minute.
  • Add chopped onions and cook till pink.
  • Add potatoes and salt. Cook till the potatoes start to brown a little. Add the roasted peanuts.
  • Add the boiled vermicelli. Toss well and serve hot.

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