Masala Vermicelli.
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Vermicelli is boiled in water till just soft. Onion and ginger garlic is fried in tempered oil. A ground spice mixture of red chiles, cloves, coriander seeds and cinnamon is added along with cooked vermicelli. The spices give the vermicelli heat. Serve masala vermicelli with a glass of buttermilk.
Makes: around 2 Servings of Masala Vermicelli.
Ingredients:
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Vermicelli 1 1/2 Cups
Onion 1 Small
Tomato 1
Ginger garlic Paste 1/2 tsp
Green Chillies 4
Green Peas 1/2 Cup
Whole Red Chiles 2 ? 3
Cloves 2
Coriander Seeds 1 1/2 tsps
Cinnamon 1/2 inch Stick
Turmeric Powder a Pinch
Salt to taste
Talimpu:
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Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 10
Oil 1 tbsp
Method of preparation:
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Remove stems, wash and slit green chillies into two.
Grind red chiles, cloves, coriander seeds and cinnamon into fine powder.
Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately pour the cooked vermicelli into a colander and refresh with cold water.
Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When dal turns light brown, add green chillies, ginger garlic paste, ground spice powder, green peas and onion.
Once onion turns translucent, add tomato, turmeric powder and salt.
When tomato turns soft, add vermicelli.
Mix carefully and make sure all the excess moisture is gone.
Serve masala vermicelli with a glass of buttermilk.
Notes: Don?t overcook vermicelli.
Suggestions:
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If vermicelli is not cooked properly, then cook covered until its done. Add a splash of water if necessary. To avoid vermicelli from overcooking, remove the vermicelli from boiling water earlier than desired.
Variations
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: You can also add finely chopped green bell pepper, carrots etc..
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