Coconut Sevai (vermicelli)




10-12 min


Coconut Sevai (vermicelli)

Sevai (semiya or vermicelli) is so versatile and handy, you can whip up a sweet or savoury snack in just under 30 minutes with it. This Coconut flavoured sevai is so flavourful and takes just about 10-12 minutes to make. Cooked sevai is tempered with spices in additive free Sarda Farms ghee and topped with fresh coconut to make this delicious snack.



  • 1 ‏cup sevai (vermicelli)
  • 3-4 ‏tablespoons fresh coconut, scrapped
  • ‏Salt to taste
  • ‏Chopped coriander leaves for garnish

For the tempering

  • 2-3 ‏tablespoons Sarda farms ghee
  • ½ ‏teaspoon mustard seeds
  • ½ ‏teaspoon cumin seeds
  • 2-3 ‏dried red chillies, broken
  • 8-10 ‏curry leaves
  • ½ ‏teaspoon hing (asafoetida)
  • ½ ‏teaspoon urad dal
  • ½ ‏teaspoon chana dal
  • 1-2 ‏tablespoon groundnuts


Boil vermicelli in water as per package instructions and drain completely.

Heat ghee in a pan on low flame.

Add mustard seeds and once they crackle add cumin seeds, curry leaves, dals, groundnuts and sauté.

Add hing and red chillies.

Toss in the sevai, salt and mix.

Take the pan off heat add coconut and mix.

Serve garnished with coriander leaves.


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