Roast the vermicelli in around 1 or 2 tbsp oil till it becomes slightly brown and you get a pleasant smell. Keep aside.

In a vessel, add 4-5 tbsp oil and add mustard seeds. Keep on medium flame. 

When mustard seeds start to splutter, add curry leaves, slit green chillis, chopped onions, and crushed ginger. Saute till rawness of onions goes.

Add the chopped carrot and capsicum. Saute till rawness of the vegetables goes.

Add the 3 and 1/2 cups of water to the mixture in the vessel. Be careful as there may be splattering of oil. Keep on low flame while doing this, you may even cover the vessel with a plate and pour the water through a corner.

Add the grated coconut and coriander to the mixture.

Add sugar and salt to the mixture and bring the mixture to boil.

Add in the roasted vermicelli into the mixture when you see few bubbles(indicating it is boiling). Let this cook for few minutes. You could stir regularly to avoid the vermicelli getting burnt.

Shevai is ready!!