Vermicelli/Semiya – 350 gm
Hard boiled eggs– 3 nos.
Thinly sliced Onion – 1 big
Tomato puree – 5 tbsp (chopped ½ of medium tomato)
Garam masala powder – 1 tsp
Coriander powder – ½ tsp
Red chilli powder – 1tsp
Turmeric powder – ½ tsp
Mint leaves – 3-5 nos,
Chopped coriander leaves – 4 tbsp
Curry leaves – 1 strand (optional)
Bay leaf - 1-2 nos.
Cinnamon sticks ½ inch piece
Cloves – 4- 6
Raisin – 10 nos.
Cashew – 5 nos.
For grinding:-
Ginger Chopped – 2 tsp
Garlic – 3-5 cloves
Green chilly – 2 nos.
Grated Coconut – 1 tbsp
Fennel seed/Perumjeerakam – ¼ tsp
· Boil the egg, remove the shell and keep it aside.
· Roast vermicelli in a dry pan (use pre roasted vermicelli you can skip this step) until golden brown, stirring frequently otherwise the will burn. Keep it aside when done.
· Grind coconut, ginger, green chilli, garlic and fennel seed to a coarsely ground paste.
· Meanwhile boil 3 cup water and add salt, when it comes to boil add the roasted vermicelli and cook till done.
· When it is done drain all water. Keep it aside
· Heat a pan with 5 tbsp oil adds bay leaf, cinnamon sticks, cloves and sauté for 2 minutes.
· Add sliced onion and sauté till transparent then add tomato puree with ground paste, mint leaf, coriander leaf and curry leaves, sauté for 5 minutes.
· Add all powders and sauté for 3-5 minutes. Then add drained vermicelli into this masala
· Mix well, covered with lid and cook for 5-10 minutes at simmer heat.
· Add the boiled egg .Cook for other 5 minutes on simmer heat.
· Heat a pan adds some oil and fry raisin and cashews till brown.
· Finally garnish with raisin and cashews.
Serve with coconut mint chutney.
