"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."
Tomato Vermicelli: Tamater Sevaiyan
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 4-5
Recipe Card
ingredients
- 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.