Masala Vermicelli

Masala Vermicelli (sevayi): This is a delicious breakfast dish from South India. The Vermicelli used here is the South Asian version (made from semolina in contrast to the Italian one which is a type of pasta).


Serves: 2


Ingredients:

- 1 cup of vermicelli
- 1 small red onion finely chopped
- 2 chillies finely chopped
- 4 curry leaves
- 1 tbsp of peanuts
- 1 tbsp of grated coconut
- 1 tbsp of finely chopped cilantro
- a pinch of mustard seeds
- a pinch of asefotida
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chilli powder(increase or decrease as per your comfort with spice)
- 1 1/2 tbsp of oil
- salt
- 1 cup of water


Preparation:

- Keep 1 cup of water to boil on a burner.
- Take oil in a pan and heat it on other burner.
- Once the oil heats up put in mustard seeds. Once the stop sputtering, put in the asafoetida, onions, chillies, curry leaves, turmeric and peanuts. Saute till the mixture is brownish (i.e. the onions are caramelized).

- Check if the water has started boiling. Keep it aside once its done.
- Put in the Vermicelli in the pan.
- Fry it till it turns slightly golden brown.
- Turn the burner heat level to low. Now put in the water, cover it with a lid immediately. Cook for a minute with the lid on or till the vermicilli gets nice and soft.

- Garnish with coconut and cilantro and serve hot.