Tomato Vermicelli

INGREDIENTS:

Onions- 1 medium
Tomato- 2 medium
Cloves,bayleaf,cinnamon stick
Ginger garlic paste- 1 tbsp
Turmeric powder,danya powder,chilli powder,cumin powder,garam masala
Tomato paste or tamarind paste(if the tomatoes arent tart enough)
Mustard seeds,split urad dhal and chana dal for seasoning.
Cilantro for garnish.Mint leaves/curry leaves optional
Vermicelli- 1.5 cups

PROCEDURE:

1. Fry the semiya/sevai separately till a little brown and set aside.
2. In a pan with oil, add mustard seeds,urad dal,chana dal,curry leaves.
3. Add onions sliced and some green chillies and saute.Add ginger garlic paste.
4. Add all the spice powders and add tomato either by grinding in mixie or in a chopper.
5. Let boil till it thickens.
6. Add the semolina and fry well. Add 2-2.5 cups of boiling water to the pan and mix well.
7. Garnish with cashewnuts,cilantro.Adding ghee ofcourse brings good taste.

Tip 1: Always use only boiling water when cooking vermicelli or the vermicelli will be one big mass.
Tip 2: Always use less than 1 : 1.5-1.75 ratio because Vermicelli needs less water to cook than rava(sooji).
Tip 3: you can add tomate paste or tamarind paste if the tomatoes arent tart enough.Best when served hot right from the stove.
Tip 4: You can use the same recipe for iddiyappam. Sorry guys I dont know the english name for both. If someone knows ,please add in the comments section.