This is a very simple dish that is a little different and when you have rice overload then it is a great go-to dish. Vermicelli (I use bambino or MTR brands found in Indian stores) is cooked and the standard tadka used for curd rice is added, how simple can it get.
- Bring a medium saucepan filled with water to boil. Add 1tsp salt and ½tsp oil and the vermicelli. Boil for 2 minutes, drain into a colander and rinse with cold water. Keep aside.
- In a small saucepan, heat 1tsp oil, add the tempering ingredients and once the seeds start spluttering add ginger and green chilies. Sauté for 30 seconds.
- Next add the grated veggies and cook until they don’t smell raw anymore.
- Add this mixture to vermicelli along with a pinch of turmeric, yogurt, milk and salt. Mix well and serve cold garnished with coriander leaves.