Tuesday, December 11, 2007
Vermicelli (available in most Indian stores) : 1 cup
Vegetables- peas,carrot,corn, Onion chopped finely
For tampering: Curry leaves, Mustard seeds, Cumin seeds, Slit green Chilli
oil for tampering
Water for cooking the vermicelli (usually it is 2 cups for a cup of vermicelly. However if you are adding more vegetables, increase the water accordingly)
Salt as per taste
Saute the vermicelli in a tablespoon if oil on medium fire until all the vermicelly turns light brown. Take care not to burn them. In another vessel, add a tablespoon of oil and add the tamperings, then add the veggies and salt. Wait until veggies are cooked. Add water and a little bit more salt. Add vermicelly, lower the fire. Wait until vermicelly is fully cooked and all the water is absorbed. Vary the fire until all water is absorbed. Garnish with grated coconut. Best served hot.
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