Serves: 4
Cooking time (approx.): 10 minutes
Style: South Indian
2 tablespoon(s) ghee (clarified butter) / butter
2 cup(s) broken vermicelli
1 teaspoon(s) mustard seeds
1 teaspoon(s) husked split black gram
2 green chilli(es) slit
1 sprig curry leaves
2 cup(s) warm water
4 tablespoons grated coconut if available
salt to taste
1. Heat half of the ghee (clarified butter) in a pan. Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the black gram. Stir fry on medium level for about 2 minute(s) or till the mustard seeds splutter fully and the gram is red in color. Toss in the green chillies, curry leaves and fry briefly.
3. Add the warm water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli. Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked. Remove from heat and stir in the grated coconut.
TIP:
* Green chillies can be increased if desired.
* It is better to warm more water than specified above in case it is required.
