I can visualize many health conscious people, cringing at the food in the plate in above picture…but well yeah, Seyun i.e vermicelli cooked in desi ghee and sugar syrup, served with fried potatoes is relished by Sindhis for Breakfast.The sweet and savory flavors are a delight to eat, and though nothing much to say about the health (or unhealthy) quotient of this dish, I am not ashamed or afraid to say, I like this traditional combination of sweet sevaiyan with fried potatoes.
Seyun Patata is almost mandatory to cook and offer to Brahmins during Shraadh (A Hindu ritual observed across 15 days during Pitra paksha, to pay homage to the deceased family members, by offering food, clothes etc to Brahmins and/or to needy people).
Also, in Sindhi community, there is a ritual to send Breakfast of Seyun patata along with Dal pakwan to the newly wedded daughter’s new family (her in-laws). Whatever the beliefs be, whatever the rituals be and whatever the reasons be, the fact remains that this combination taste delicious and is as popular amongst Sindhis, as it is amongst the people of Somaliya (There, seyun is known as Cadriyad). Now lets check out this simple recipe!
Seyun Patata (Sweet Vermicelli served with fried, spiced up potatoes)
|Seyun Patata|Sweet vermicelli with Potatoes||
- 1 cup Vermicelli (Thick variety,un-roasted, semolina or wheat flour, any variety will do)
- 1tbsp Ghee/oil
- ½ cup sugar ( Use less if you like it less sweet)
- ¾th cup water
- ¾th Cup Milk (Optional. Read the Notes below)
- 2-3 whole green Cardamoms
- Blanched Almonds and/or unsalted pistachios for garnish
- A pinch or so of saffron, soaked in 2 tsp of water/milk (Optional. I didn’t used any!)
- Khoya or Mawa for garnish (I didn’t used any!)
- Heat 1 cup of water and add half cup sugar (less or more as per your sweet tooth) to make sugar syrup. Cook till sugar is dissolved completely.Keep it aside.
- In a thick bottomed pan, pour 1 tbsp of ghee/oil and toast (roast) the vermicelli and slightly crushed green cardamoms, on low flame till vermicelli are evenly golden brown. Be very careful as vermicelli tend to turn from brown to burnt,within a moment. Keep stirring continuously to get evenly browned sevaiyan. Drain excess ghee or oil, if any.
- Now add the sugar syrup, milk (if using) and mix well. Cook on lower flame till syrup is completely absorbed.Add saffron if using and cook for a minute or so.
- Garnish with chopped blanched almonds and pistachios and khoya.
- Serve it with fried potato chunks, that are sprinkled with salt, turmeric powder, coriander powder and Amchoor.