Tomato Vermicelli / Tomato Shavige Bath

Got up really late today. Had plans of making Tomato rice. I somehow wanted to make it from a long time. It has been quite some time since ...

Got up really late today. Had plans of making Tomato rice. I somehow wanted to make it from a long time. It has been quite some time since I made tomato rice. But I realized that I just did not have time to cook rice and then mix it with masala. I thought why not try the same masala with vermicelli. It did work and I enjoyed the tangy vermicelli with coconut chutney. 



Ingredients

Vermicelli – 3 cups (approx)
Oil – 1 tbsp + 1 tsp
Onion – 1 – chopped
Ginger-garlic paste – 1 tsp
Coriander leaves – 2 tbsp – finely chopped
Tomato – 1 – finely chopped
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Coriander powder – ¾ tsp
Garam masala powder – ½ tsp
Salt
Kasoori methi – 2 tsp
Water as needed (approx 5-6 cups)


Method

Firstly boil water. Add vermicelli, 1 tsp of oil and some salt. Keep checking so that it does not get over cooked. Strain the vermicelli and dip it in a bowl of cold water so that it does not stick to each other. Keep it aside.

Heat the remaining oil in a kadai. Add onion and saute till it turns golden brown. Add ginger-garlic paste and coriander leaves and saute for a while. Add tomatoes and fry it well till the juice from the tomatoes gets evaporated and oil separates. Add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Saute till the masala gets cooked. Sprinkle Kasoori methi and give it a mix. Add the cooked vermicelli and mix gently. Serve hot with raitha/coconut chutney.


My Notes

ü   Take enough water to cook vermicelli. It should completely get immersed in the water. Keep checking with a fork to prevent over cooking.

ü    Make sure you do not overcook the vermicelli or it would become very soggy.

ü    Fry the tomatoes well till the oil separates. It should not remain pulpy or the vermicelli will become sticky.

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