Ingredients:
- 2 cups vermicelli/ semiya/ shavige ( I use this Bambino variety)
- ½ cup onion (finely chopped)
- ¼ cup peas (shelled)
- ¼ cup carrot (chopped finely)
- ¼ cup potato (peeled and chopped finely)
- 2-3 green chillies ( finely chopped )
- 4-5 curry leaves
- 1 tsp mustard seeds
- 1 tsp urad daal
- Juice of a lemon
- Cilantro (for garnish)
- 1/4 cup broken cashew (optional)
- ¼ cup shredded coconut (optional)
- 1 Tbsp Oil
- Salt
Method:
- Please read the notes above before proceeding.
- Heat 1 tsp of oil in pan over medium heat and add the vermicelli. Keep stirring the mixture until the vermicelli turns pale brown. Transfer to plate and keep aside.
- In the same pan now heat 1 Tbsp oil. Add mustard seeds, urad dal and mix until the urad daal turns light brown in color.
- Add the chopped onion and green chillies. After the onion has cooked a little add the chopped carrots, potatoes and peas and keep stirring. (Since the vegetables are chopped finely, they will cook fast.)
- Add salt and little bit more oil if necessary and stir continuously.
- Add 3 cups of water to this and let it come to boil. At this point check for seasoning. It is better to have the correct taste at this time.
- Add the roasted vermicelli to this, stir, turn the heat to medium and cover with a lid.
- After 5 minutes stir again and now partially cover the pan until the water has all absorbed. Turn off the heat.
- Lastly garnish with lemon juice, chopped cilantro and cashew pieces. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.
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