| Serves: 4
Cooking time (approx.): minutes
Style: South Indian
2 tablespoon(s) ghee (clarified butter) / butter
2 cup(s) broken vermicelli
1 teaspoon(s) mustard seeds
1 teaspoon(s) husked split black gram
2 green chilli(es) slit
1 sprig curry leaves
2 cup(s) warm water
4 tablespoons grated coconut if available
salt to taste
- Heat half of the ghee (clarified butter) in a pan. Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.
- Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the black gram. Stir fry on medium level for about 2 minute(s) or till the mustard seeds splutter fully and the gram is red in color. Toss in the green chillies, curry leaves and fry briefly.
- Add the warm water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli. Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked. Remove from heat and stir in the grated coconut.
TIP: - Green chillies can be increased if desired.
- It is better to warm more water than specified above in case it is required.
Serve hot with: Coconut Chutney (Nariyal Chutney) |
