Masala Vermicelli



 Vermicelli 1 1/2 Cups

 Onion 1

 Small Tomato 1

 Ginger garlic Paste 1/2 tsp

 Green Chillies 4

 Green Peas 1/2 Cup

 Whole Red Chiles 2 – 3

 Cloves 2

Coriander Seeds 1 1/2 tsps

 Cinnamon 1/2 inch Stick

Turmeric Powder a Pinch

Salt to taste


 Urad Dal 1/4 tsp

 Cumin Seeds 1/4 tsp

 Mustard Seeds 1/4 tsp

Broken Red Chiles 3

 Asafoetida a pinch

 Curry Leaves 10

Oil 1 tbsp


Remove stems, wash and slit green chillies into two.

Grind red chiles, cloves, coriander seeds and cinnamon into fine powder.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.

Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt. When the water comes to a boiling point, add vermicelli.

 Boil vermicelli for around 2 minutes or until it is cooked with a slight bite. Immediately pour the cooked vermicelli into a colander and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.

When dal turns light brown, add green chillies, ginger garlic paste, ground spice powder, green peas and onion.

Once onion turns translucent, add tomato, turmeric powder and salt. When tomato turns soft, add vermicelli. Mix carefully and make sure all the excess moisture is gone.

Serve masala vermicelli with a glass of buttermilk.


 Don’t overcook vermicelli.


 If vermicelli is not cooked properly, then cook covered until its done. Add a splash of water if necessary. To avoid vermicelli from overcooking, remove the vermicelli from boiling water earlier than desired.

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Posted by on Apr 28 2016 Filed under Snacks. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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