2 cups thick vermicelli (wheat vermicelli that you can find in any Indian market if not in your local store)
1/2 cups finely chopped onion
2 T. curry leaves (roughly chopped if the leaves are too big for you)
1 tsp. black mustard seeds
1 tsp. coriander powder
1/2 tsp. curry powder
2 T. oil
1 tsp. lemon juice
- In a saucepan boil some water. Add salt to taste. Set aside.
- Heat oil in a separate wide pan or my mom-in-law uses an Indian wok.
- Add mustard seeds.
- Once they start to pop, add curry leaves. Step aside after adding the leaves as they can pop and splatter oil on you.
- Add chopped onion and cook until its translucent.
- Add coriander and curry powder. Mix and add the vermicelli (if you got long vermicelli, break them smaller – 2 to 3 inch in length).
- Fry the noodles for a couple of minutes for them to nicely coat in oil.
- Start adding water slowly. A little less water can leave the noodles undercooked and a little extra can make them soggy. So the trick is to add a little water, keep stirring for noodles to cook and at the same time extra water to evaporate. Keep doing the same until the noodles are just a touch undercooked.
- Turn off the heat, add a splash of lemon juice, mix and cover the noodles for a few minutes. Steam trapped in the pan will cook the noodles through.
- Serve hot.
Notes and Instructions
If you are interested in more Indian fusion cuisine, visit our dear friend, Prena, from IndianSimmer.com. She has wonderful tasty recipes that range from light sweet treats to warm filling entrées! Here is a noodle recipe that looks perfect for an October day and easy to make for a big group.