I first discovered Vermicelli when we were posted in Hyderabad and it has been a family favorite ever since.
- 1 cup vermicelli
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 stem of curry leaf
- 1 medium onion
- 1″ piece of ginger
- 5-6 cloves of garlic
- 1/2 cup chopped mixed vegetables (carrots, beans, peas)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp amchoor powder (ground mango powder)
- 1/2 tsp turmeric powder
- 1/2 tsp sambar masala
- 1 pinch of asafoetida (hing)
- 1 green chili
- 2-3 tbsp oil
- Salt to taste
- To begin with, roast the vermicelli in a tablespoon of oil. Do not to brown it too much. Remove from fire and keep aside to let it cool.
- In the meantime, heat 1-2 tbsp of oil in a wok.
- Add mustard seeds and let them crackle. Next cumin seeds, asafoetida, and the curry leaves. Cook for a few seconds.
- Add in the chopped chili, garlic, and ginger. Cook for a minute.
- Mix in the vegetables and onions and cook until a bit soft.
- Add in salt, turmeric powder, coriander powder, cumin powder, and amchoor powder.
- Add in the roasted vermicelli and mix well.
- Add in water making sure it covers the vermicelli.
- Cover the wok, reduce the flame, and let it cook until the water dries up. Keep stirring occasionally so that it cooks evenly.
- Add in the sambar masala and mix well.
- Serve hot.
- Feel free to add peanuts or cashews or any nuts of your choice.