Semiyayum muttayum

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 100 g - vermicelli
  • 3 - eggs (boil 1 egg and beat the other 2)
  • 1 - onion (sliced)
  • 4 - green chillies (ground to a paste)
  • 1 tbsp - ginger-garlic paste
  • 2 tsp - coriander powder
  • 1/2 tsp - garam masala powder
  • 1 tbsp - cashews (chopped)
  • 1 tbsp - raisins
  • 1/2 cup - coriander leaves
  • 4 tbsp - oil
  • 1 tsp - lime juice
  • Yellow food colour, a few drops
  • salt to taste

How to Make Semiyayum muttayum

  • Heat 2 tbsp oil in a pan and fry the cashews and raisins and keep aside.
  • Saute onion in the oil, when the colour starts changing, add the ground paste, coriander powder and saute well.
  • Scramble the beaten eggs in the above mix and remove from fire.
  • Heat the remaining oil in a pan and roast the vermicelli.
  • Once it start turning brown, add 1 cup of water, enough salt and cook covered till it`s soft and dry.
  • Mix in the colour, egg masala, lime juice, coriander leaves, garam masala powder and mix well.
  • Remove from fire.
  • Transfer to a serving dish, decorate with sliced egg and roasted cashews and raisins.