Ingredients:
Oil-2 tbsp
Onion-1 (Finely Chopped)
Tomato-1/2 (Finely Chopped)
Ginger garlic paste-1t sp
Green chilli-2
Curry leaves - 5 to 10
Carrot-1 (Finely Chopped)
Roasted Vermicelli-1 cup
Water-2 cups
Mustard seed- 1/2 tsp
Split urad dhal- 1/2 tsp
Turmeric-Pinch
Salt-To Taste
Method :
1. I have used pre-roasted Vermicelli for this recipe, if you have got non roasted vermicelli do roast it in a pan for a couple of minute and set it aside.
2. Heat oil in a pan, once the oil is hot add mustard seeds to it and allow it to sputter.
3. Add split urad dhal, saute it until it changes color.
4. Add finely chopped onion, once it has becomes translucent add green chill.
5. Add ginger garlic paste and cook until raw smell leaves. Add curry leaves and cook for a minute, then add pinch of turmeric cook until raw smell leaves. Add tomatoes and cook until it turns mushy.
6. Add finely chopped carrot and saute it, then sprinkle some water and half cook the carrot.
7. Now add 2 cups of water, when the water begins to boil add 1 cup on roasted vermicelli, salt and cook until it is done.
9. Garnish with coriander and serve it with coconut chutney
Notes :
- You can add vegetable like beans and cooked peas also along with carrot.
- Instead of oil you can also add one spoon of ghee.
