Wednesday, December 7, 2011

Vermicelli Kichidi


Vermicelli / semiya - 1 cup
Onion - 1
Ginger-garlic paste - 1 tbsp.
Turmeric powder - 1/2 tsp.
Green chilli - 1
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Dry red chillies - 2
Asafoetida - a pinch
Curry leaves - 1 strig
Oil - for frying.
Salt to taste


Roast vermicelli and keep aside.Heat oil and temper mustard seeds, cumin seeds, broken red chillies and asafoetida.When it splutters,add curry leaves and ginger-garlic paste,green chilli and finely Chopped onion.Stir fry for a minute.Then add vermicelli and add salt and turmeric powder and stir in 2 cups water and cook till done.Taste the hot kichidi.Serve with coconut chutney.

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