In a pan, add 1 tsp of oil.
Add 2 tbsp urad dal, 2 tbsp chana dal, 1 tbsp dhaniya and 5 red chilis.
Roast till the dal turns golden brown.
Take out from the pan.
Once it is warm, grind this into a fine powder.
This came around 6 tbsp, you can store this in an airtight container and use it for any South Indian curry.
In a pan add 1 tbsp oil and add the mustard seeds, urad dal, grated ginger, slit green chili, asafoetida, curry leaves and peanuts.
Saute till the peanuts becomes crunchy.
Now add the capsicum, carrot and peas.
If using potato or cauliflower, you can par boil it and them add.
Add turmeric powder,asafoetida and salt.
Saute for 3 minutes. Let this be crunchy.
Now add the cooked sevai to this.
Mix well
Now add the curry powder to this. I added 2.5 tbsp of this podi.
Since we already roasted the ingredients, we can add this in the last. No raw smell will come.
Mix well.
Garnish with coriander leaves.
Now if you want you can add 1-2 tbsp of coconut.
Vegetable sevai is ready.
Serve this with plain curd or vadam too