Tomato Vermicelli: Tamater Sevaiyan
(0)
"A savory healthy breakfast or lunch of vermicelli cooked with a ton of vegetables. If making for children, you can leave the red chilies and black pepper out. It's still delicious."
-- @sarchakra
Recipe

Details

Prep time 10mins
Cook time 10mins
Serves or Makes: 4-5

Recipe

  • 3 cups vermicelli
  • 1 tablespoon mustard seeds
  • a pinch of asafetida
  • 2 red chilies
  • 1 tablespoon chana daal ( split chick peas)
  • 1 tablespoon urad daal (black gram)
  • 1 medium chopped onion
  • 2 tablespoon vegetable oil
  • 1 tablespoon ghee (clarified butter)
  • A small handful curry leaves
  • 1/ 4 cup chopped green beans
  • 1/ 4 cup chopped carrots
  • 1/ 4 cup frozen sweet corn
  • 1/ 4 cup frozen peas
  • 1 tablespoon powder black pepper
  • 1 juice lime
  • 2 1/ 2 cups water
  • A small handful fine chopped coriander leaf
  • 1 tablespoon powder turmeric
  • 1 small juice lemon
  • salt

Method

  • Step 1

    In 1 tsp oil, toast vermicelli a couple of minutes till golden. Set aside.

  • Step 2

    Add 1 tbsp vegetable oil in the same pan and temper mustard seeds, asafetida, red chilies, curry leaves, chana daal, urad daal and cook for a couple of minutes till aromatic. Take care not to burn it.

  • Step 3

    Add onion and cook till it softens. Add in all the vegetables, season with turmeric, salt and black pepper. Cook for 4-5 mins. Add water, lemon and lime juice. Bring to a boil.

  • Step 4

    Lower the heat right down and pour in toasted vermicelli. Cover and let it cook for 5 mins. Turn the gas off and let it rest for 5 mins or so.

  • Step 5

    Garnish with chopped coriander and ghee.