Tiranga sevai Recipe

This recipe is contributed by Member bhargavi ajit.

Main Ingredients : Vermicelli, Coconut

Cuisine : Indian

Course : Snack

Tiranga sevai

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Tiranga sevai Recipe - How to make Tiranga sevai


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 5

Level Of Cooking : Medium


  • Vermicelli boiled200 grams

  • Coconut grated2 tablespoons

  • Mustard seeds 1 1/2 teaspoons

  • Green chilli finely chopped3

  • Ginger 1 tablespoon

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Curry leaves few

  • Salt to taste

  • Roasted peanuts 2 tablespoons

  • Carrot grated2 tablespoons

  • Oil 2 tablespoons

  • Fresh coriander leaves chopped2 tablespoons

  • Lemon juice 1 tablespoon


Step 1


Step 1

In a kadai heat oil, add mustard seeds, allow It to splutter. Add green chillies, ginger, urad dal, curry leaves. Mix well. Add the boiled vermicelli and salt. Toss well. In an oven proof bowl place the noodles. Sprinkle with roasted peanuts.

Step 2

On top sprinkle carrot, coconut and coriander leaves to form three stripes. Sprinkle lemon juice on top.

Step 3

Serve hot.