Preparation Time : 10 mins
Cooking Time : 15 to 20 mins
Total Time : 30 mins
Recipe type:Brekfast :
south indian
Serves : 4
Ingredients:
Vermicelli / Semiya - 2 cup roasted
Water - 4 cup
Onion - 1 medium size chopped finely
Green Chillies - 4 chopped finely
Carrots - 1 large chopped finely
Beans - 6 finely chopped
Capsicum - 1/2 chopped finely
Ginger - 2 tsp grated
Salt to taste
Coriander Leaves - 3 tblspn finely chopped
For Seasoning:
Oil - 2 tblspn
Mustard Seeds / Kaduku - 1 tsp
Urad Dal / Ulundu Paruppu - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Cumin Seeds / Jeerakam - 1 tsp
Curry Leaves - a sprig
Method:
Heat oil in a kadai. Add in all seasoning ingredients and saute it for a min.
Add in onions, green chillies and saute for a min. Add in ginger and saute for a min.
Add in all chopped vegetables and saute it for 5 mins.
Now add in salt and mix well. Add in water and bring this to a boil.
Once it reaches a boil add in semiya and mix well. Simmer the flame to a very low and cook it for 8 to 10 mins till it is cooked.
Add in coriander leaves and fluff it up. Serve with chutney .
