Vermicelli with Mustard and Curry Leaves

Vermicelli with Mustard and Curry Leaves Vermicelli is a popular breakfast food in South India. Cooked in sesame oil with chopped onions turmeric, salt, chilli, black mustard seeds and curry leaves, it tastes wonderful. Even better if you have a little mullagapudi– a hot concoction of spices that is mixed with oil and used as a condiment. Also called ‘gunpowder’ by most.First toast the vermicelli, so it deepens in color and heads a little towards brown – not too brown though. Heat a little oil, crackle your mustard, add finely chopped onions, stir, then add some curry leaves and stir again. Then add some turmeric, salt, chilli powder. Throw in the vermicelli and mix well. Add water on top of this – not too much nor too little – depending on how you want the final result to be – any way tastes just as good. When the vermicelli is cooked – take off the heat.

Serve steaming hot, with south Indian pickles or mullagapudi.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.