Vermicelli is cooked with vegetables and spices to make this colourful and beautifully aromatic dish. You may enjoy this on its own, but it tastes simply great with spicy curries.
3 tablespoons Ghee
2 cups/160g unroasted vermicelli
2 tablespoons cashew nuts, halved
1-inch/2.5-cm long cinnamon
1 star anise
1 bay leaf
1 teaspoon cumin seeds
2 medium onions, finely chopped
10 garlic cloves, peeled and finely chopped
1 teaspoon peeled and finely grated fresh ginger
1 medium tomato, finely chopped
1½ cups chopped mixed vegetables (like carrots, baby corns, green peas, capsicum)
4-5 fresh red chilli peppers, chopped into roundels
Salt to taste
¾ teaspoon turmeric powder
1 teaspoon lime juice
Coriander leaves to garnish
- Place 1 tablespoon Ghee and vermicelli in a pan and set over low heat. Stir gently until the vermicelli turns golden. Remove to a plate.
- Add the remaining Ghee to the same pan. Add the cashew nuts and roast until golden.
- Add the cinnamon, cloves, star anise, bay leaf and cumin seeds. Stir gently until fragrant.
- Add the onions, increase the heat to medium-low, and stir until tender and translucent. Add the garlic and ginger and stir until fragrant.
- Add the tomato and cook until mushy, stirring frequently.
- Add the vegetables, cover and cook until just tender. Add the chillies, salt and turmeric. Mix well.
- Add 3¼ cups/815ml water and bring to a boil. Add the roasted vermicelli. Stir gently to mix. Cover the pan. Reduce the heat to low and cook until the water is absorbed, 3-5 minutes, stirring once or twice in between.
- Add the lime juice and mix. Taste and adjust the seasoning if necessary. Turn off the heat.
- Leave it covered on the warm stove for 5 minutes. Serve garnished with coriander leaves.