Ragi Vermicelli/FInger Millet Vemicelli – 2 cups
Oil – 1 tablespoon
Onion – 1
Green chillies – 2
Mustard seeds – 1 teaspoon
Urad daal – 1 teaspoon
Curry leaves - 8 to 10
Turmeric powder - ¼ teaspoon
Asafoetida – pinch
Ginger – ½ inch
Freshly grated coconut - 1 tablespoon
Salt to taste
Water
Recipe:
- Soak ragi vermicelli in water for about 5 mins.
- Drain the water completely using a strainer.
- Steam it in steamer for 6-8 mins.
- Heat oil in another pan.
- Add mustard seeds, urad daal, curry leaves and let them splutter.
- Then add asafoetida.
- When daal turns golden brown, add finely chopped onion, green chillies and grated ginger.
- Sauté until onion becomes translucent.
- Add turmeric powder and mix well.
- Finally add steamed vermicelli and salt.
- Mix everything well, cover and cook for another 5 mins.
- Garnish with grated coconut(optional) and serve hot.
