This is a very easy breakfast or can be eaten as a evening tiffin, When you have guest in large number, This recipe will help you.
Vermicelli - 2 Cups
Onion - 1 (Finely Chopped)
Green Chilli - 2 (Slit)
Ginger - 1" (Finely minced)
Cashewnuts - 6-7 (Optional)
Mustard - 1/2 tsp
Chana Dal - 1/2 tsp
Curry leaves - 10
Turmeric - a pinch
Ghee - 1 tsp
Heat kadai, add ghee and roast vermicelli on slow flame till the colour changes. (This is an important step, be careful not to burn it, Preferably dont buy roasted vermicelli) Set this aside.
Heat oil, add mustard, chana dal, cashew and curryleaves.
Add ginger and green chilli followed by onions and turmeric.
Fry till onion turns translucent, Add Vermicelli and fry this mixture for some time.
In an other pan boil water.
Add 1 cup boiled water to vermicelli and mix well, Add an other 1/2 cup if you feel vermicelli is not cooked.
Mix well and close the kadai for a minute, Saute till all the water is absorbed by vermicelli.
Garnish with coriander leaves.
Serve with chutney, pickle or sugar.
Note : If you add too much water, Vermicelli will become like a paste, Slowly add water, Even if its semi cooked, it will get cooked when you close the kadai and cook.
Cook on slow flame.
Cooking time : 20 Minutes
Serves : 2-3