Ingredients
Vermicelli 3 cup
Chopped Onions ½ medium size
Ginger, finely chopped1 inch
Green chillies, slit 5-6
Cashew nuts, roasted 6-8
Chopped coriander few strings
Seasoning
Mustard seeds 1 tspn
Red chillies (optional) 2
Urad dal ½ tspn
Channa Dal 1 tspn
Ground nuts 1 tbspn
Curry leaves 1 stalk
Oil 3 tbspn
Method
Heat oil in kadai
Add seasoning ingredients and roast
Add onions, ginger and slit green chillies and sauté
Add the vermicelli and roast until it turns slightly white (or use roasted vermicelli)
Pour 3 ½ cups of boiling water and add salt and cook in simmer
Stir occasionally to prevent it from sticking
Once done, garnish with roasted cashewnuts and chopped coriander
Serve with sauce, pickle or tomato chutney
