I have used wheat vermicilli in this dish - roasted ones.Even plain ones ( unroasted ones ) are available.If unroasted ones are being used,it is preferable to roast them in kadhai till they change colour & become little brown in colour.These roasted ones can be used for this recipe.
Ingredients : 3/4 cup roasted vermicill,1-5 cups water,1 tbsp boiled peanuts ( optional ),1 small onion ,1/2 capsicum,1 small carrot,1 green chilli,1 sprig of curry leaves,1/4" piece ginger,1/2 tsp mustard seeds,1/4 tsp urad dal,1 tbsp oil,1/4 tsp haldi,1/4 tsp hing,salt to taste,1/4 piece of lemon.
Method : Cut all veggies finely - onions,capsicum & carrot.I cut the green chilli in the middle longitudinally so that I can avoid eating it. I prefer to peel & then grate the carrot.I grate the ginger.Chop the curry leaves as well so that one can eat them even if the curry leaves are not crunchy.
Heat oil in a kadhai.Add mustard seeds.After they splutter add urad dal.Let the urad dal turn golden brown.Now add onions,green chilli & ginger..Once onions turn translucent,add capsicum & carrots & shallow fry all veggies.Add haldi & hing.Mix with all veggies.Now add the vermicilli & the bolied peanuts.Mix so that vermicilli & veggies are nicely combined.Add salt to taste.Mix again so that salt is distributed .Now add water & mix thoroughly.Cook by covering with lid for 5-10 minutes on high flame.Open the lid & see if all water has escaped.If it has,vermicilli is cooked.If little water is still there ,cook for 1-2 minutes more.Check & now vermicilli will be cooked.Put off the gas.Let the lid cover the kadhai.After five minutes,squeeze a piece of lemon on the seviyan.Mix the lemon juice nicely with the prepared dish & serve.