Thursday, November 23, 2006

vermicelli puliyagora

Vermicelli 200 gm
Oil 50 gm
Groundnut 40 gm
Lemon 2
Green chillies 3
Red chillies 4
Turmeric ¼ tsp
Salt as required
Curry leaves 1 tbsp
Ginger julienne 1 tsp
Chana daal 1 tsp
Urad daal 1 tsp
Rai ¼ tsp
Zeera ½ tsp

Measure vermicelli in glasses. Take the double quantity

of the no. of glasses of vermicelli and boil in a big vessel

adding turmeric. When the water is boiling add

vermicelli and cook till ¾th done and pour in a strainer

and add cold water on vermicelli. This stops the further

cooking of vermicelli and keeps it separate and not

sticking to each other. Heat oil in a pan. Add red chillies,

chana daal, urad daal, rai, zeera, curry leaves,

groundnut one after other and fry a little. Then add

slit green chillies and ginger juliennes and remove

from fire. Now add lemon juice. Take the cooled

vermicelli in a flat vessel and add required salt and

mix well. Now add the tampering mixture to this

vermicelli and mix from all sides well and

keep aside for 10 min…