The first time I remember eating this dish was in a friend’s place when I was in college. She whipped up this dish in a jiffy and it tasted delicious. It is savory, spicy and a touch of sourness. Easy to make and perfect by itself or can be eaten with a chutney/pickle or a bowl of plain yogurt.

Ingredients:

1 cup vermicelli

1 cup chopped onions

1/2 cup chopped tomato

1-2 green chillies finely chopped

1-inch ginger finely chopped

1 cup boiling water

2 tsp coriander/cilantro finely chopped

2 tsp lime juice

vegetable oil 1 tbsp

1 tsp roasted cashew nuts

To temper:

1 tsp mustard seeds

1 tsp urad dal

1 tsp curry leaves

1 pinch asafoetida

Method:

In a pan, roast vermicelli till golden brown. Make sure it does not burn. Keep it aside.

Add some oil to the same pan. Add the ingredients for tempering. When the mustard splutters, add onion and ginger and fry till golden brown.

     

Add chopped tomatoes and fry till the oil separates. Then add boiling water. (If the water is not hot, it stops the cooking of vegetables. It also cooks faster when hot water is added. I always have a kettle of water ready)

     

Let it cook for a few minutes, add the vermicelli and cook on low heat till the vermicelli absorbs the liquid and is cooked. Add and mix lime juice, cilantro, and cashew nuts.

Serve hot. Enjoy!