INGREDIENTS:
Carrot, shelled peas, mango finely chopped - 1 cup
Mustard seeds- 1/2 tsp.
Split urad dhal - 1 tsp.
Chenna dhal - 1/2 tsp.
Dry red chillies - 1 or 2
Green chilly - 1
Curry leaves - 1 sprig
Coriander leaves finely chopped - 1 tablespoon
Asafoetida - a pinch
Oil - 2 tsp.
METHOD:
Wash the millet sevai well and soak in warm water for 5 minutes. Drain water completely, spread it in a colander and steam cook for another 5 minutes. The instructions of cooking the sevai is given in the packet, but I felt it is not soft as I want. So, I soak only in warm water which turns out to be super soft.
In a kadai, heat oil, add mustard, dhals and fry until golden brown. Now, add chillies curry leaves, hing and saute for a few seconds. Add the mixed veggies with little salt and saute until done. Now, add the steam-cooked millet sevai, little salt, and mix gently. Saute in low flame for a minute. Garnish with coriander leaves. Proso millet vegetable sevai is ready. Serve hot with sambar or chutney.
Curry leaves - 1 sprig
Coriander leaves finely chopped - 1 tablespoon
Asafoetida - a pinch
Oil - 2 tsp.
METHOD:
Wash the millet sevai well and soak in warm water for 5 minutes. Drain water completely, spread it in a colander and steam cook for another 5 minutes. The instructions of cooking the sevai is given in the packet, but I felt it is not soft as I want. So, I soak only in warm water which turns out to be super soft.
In a kadai, heat oil, add mustard, dhals and fry until golden brown. Now, add chillies curry leaves, hing and saute for a few seconds. Add the mixed veggies with little salt and saute until done. Now, add the steam-cooked millet sevai, little salt, and mix gently. Saute in low flame for a minute. Garnish with coriander leaves. Proso millet vegetable sevai is ready. Serve hot with sambar or chutney.
Shanti this is awesome. Where did you buy the Millet Sevai from and what brand it is?
ReplyDeleteSathya I bought in chennai. All leading stores have it.
ReplyDelete