"What’s in your pantry ?" Mondays July 18th 2011

I have this..

This is called “Vermicelli” or “Sev”.

and I am going to make this

Khat Meeth Sev

To Serve 2

1 Cup of dry Vermicelli
1/2 Red onion chopped
1/2 a Carrot grated (for color)
2 Tbsp grated fresh coconut (use dry dessicated if fresh not available)
1 Tsp mustard seeds
1 Tsp moong (yellow) daal
Pinch of Asafoetida
Few fresh curry leaves
Handful of dry fruits like cashews, raisins etc.
1 Tbsp OO
Salt, pepper and sugar to taste

Bring 3 cups of salted water to a boil. Add vermicelli to it and boil for about 4-5 minutes till al dente. Drain under cold water. Let is sit in a seive over a bowl to collect extra water.

Use a non-stick pan for below. Roast mustard seeds, daal in OO for about 2-3 minutes on med heat. Add Onions, curry leaves and the dry fruits. Continue roasting till the cashews show some color (DO NOT BURN). Add the carrots and the coconut. Roast for another 2 minutes till you can feel the carrots and coconut scrape against the pan.
You’ll hear it.. 🙂

Add salt (if necessary),pepper or green chillies, sugar and the asafoetida. Gently fluff the vermicelli and fold it in the carrot mixture in the pan on low heat. Do not press or prod. Gently fold.

Garnish with fresh cilantro and a fresh squeeze of lime.

Enjoy !

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