Vermicelli kichadi recipe (1)

INGREDIENTS:

1. Vermicelli - 200 grams
2. Sliced Onion - 1
3. Chopped Tomato - 1
4. Chopped carrot - 1
5. Slit green chili - 1
6. Ginger garlic paste - 1 teaspoon (tsp.)
7. Biryani masala powder - 1 teaspoon (tsp.)
8. Black pepper powder - 1/2 teaspoon (tsp.)
9. Cumin seed powder - 1/2 teaspoon (tsp.)
10. Chili powder - 1/4 teaspoon (tsp.)
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Chopped Coriander leaf - 8 or from 1 stalk (stem)
13. Chopped Mint leaf - 8 or from 1 stalk (stem)
14. Cinnamon stick - 1 inch
15. Clove - 1
16. Cardamom - 1
17. Lemon juice - 1 teaspoon (tsp.)
18. Salt - as needed
19. Oil - 4 teaspoon (tsp.)

PREPARATION:

1. Cook the vermicelli in a 1/2 liter of water and salt. Drain the water and keep it aside.
2. In a pan heat oil. add cinnamon stick, clove, cardamom and sauté for a minute. Now add onion, green chili and cook until onion turns translucent (golden brown).
3. Now add the ginger garlic paste and sauté until the raw smell is gone.
4. Now add mint leaf and sauté it.
5. Now add biryani masala powder, chili powder and sauté for couple of minutes.
6. Now add the tomato and cook until oil separates.
7. Now add the black pepper powder, cumin seed powder, turmeric powder, salt, carrot, 1/2 cup of water. Mix well. Now cover the pan with a lid and cook for 5 minutes.
8. Now add the cooked vermicelli, lemon juice and mix well. Now cover the pan with a lid and cook for 2 minutes.
9. After 2 minutes add the coriander leaves. Mix well and serve the kichadi.

NOTES:

1. You can add shredded egg omelet or cooked ground goat or lamb meat as well.