Ingredients:
3 cups of vermicelli
1 large onion chopped
2 tomatoes
2 green chilies
1/2 tsp mustard seeds
1 tsp urad dal
5 curry leaves
2 pinches asafoetida
3 cups water
2 tbsp oil
Salt to taste
Method:
First dry fry the vermicelli until it turns a light golden color and keep aside.
Cut the onions and tomatoes into small cubes.
Put oil in a deep frying pan, and when heated add mustard seeds, urad dal, green chili, and asafoetida. When the urad dal turns light golden add the onions and sauté for a while, then add the tomatoes and sauté some more. When the tomatoes are soft add the required amount of water and salt.
When the water comes to a boil add the vermicelli and fully immerse it in the water. Allow it to cook and stir occasionally to mix everything. When the vermicelli is cooked remove from the flame. If desired, add 1 tsp of ghee (clarified butter).
Serve hot with any chutney.
3 cups of vermicelli
1 large onion chopped
2 tomatoes
2 green chilies
1/2 tsp mustard seeds
1 tsp urad dal
5 curry leaves
2 pinches asafoetida
3 cups water
2 tbsp oil
Salt to taste
Method:
First dry fry the vermicelli until it turns a light golden color and keep aside.
Cut the onions and tomatoes into small cubes.
Put oil in a deep frying pan, and when heated add mustard seeds, urad dal, green chili, and asafoetida. When the urad dal turns light golden add the onions and sauté for a while, then add the tomatoes and sauté some more. When the tomatoes are soft add the required amount of water and salt.
When the water comes to a boil add the vermicelli and fully immerse it in the water. Allow it to cook and stir occasionally to mix everything. When the vermicelli is cooked remove from the flame. If desired, add 1 tsp of ghee (clarified butter).
Serve hot with any chutney.
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