Rajaram - Kolkata, West Bengal, India
Tamil Nadu. Serves 4. About half an hour.
- 1 200gm.packet thick vermicelli.
- Two green chillies chopped.
- A few salted cashewnuts.
- 1 small onion chopped.
- 50 gms.green peas.
- 1/2 a tomato chopped into small pieces.
- 1 thin slice ginger chopped into small pieces.
- A few curry leaves.
- A few fresh corinder leaves.
- 1/2 tsp.mustard seeds.
- 2 tbsps dahi
- 1/4 tsp.chana dal.
- Salt to taste.
- 2 tbsps dahi beaten well with a fork.
- 1 litre hot water kept on the boil on a low flame.
1) Add the peas to the hot water and allow to cook on a low flame.
2) Heat a non stick frying pan and smear with about 2 1/2 tbsps
oil.Keep on a low flame.
3) Add the mustard seeds and allow to splutter,then add the chana
4) After about 1/2 min.add the chopped onion and brown lightly.
5) Next add the vermicelli and brown lightly.
6) Add the chopped tomato,curry and coriander leaves, ginger and
stir till well mixed.
7) Strain the peas and keep aside.
8) Add the hot water to just cover the vermicelli.
9) Add 1 tsp.salt and stir well.Cover with a lid and keep on a low
flame till the water almost dries up.
10) Stir gently with a wooden spatula.
11) Mix in the dahi and stir gently.
12) Add the boiled peas and the chopped green chillies.
13) Mix well,cover and allow to cook for another minute.
14) Remove from fire and add the whole salted cashew nuts.
15) Mix gently,cover and allow to remain for 1 min.before serving.
Note-You can add half a carrot and three to four flowerettes of
cauliflower chopped fine and boiled along with the peas when in
season.Tastes simply delicious when served with pickle, .with the
To make it a little different in taste just fry 3-4 flakes garlic
instead of the onion.Leave out the tomato and coriander and reduce
the chillies to a few tiny pieces and proceed as mentioned.Curd
is to be omitted.