Vermicelli - 1 cup (I used bambino vermicelli, roasted)
Onion - 1 small , finely chopped
Carrots- 1/2 cup grated (Save a little for garnishing)
Ginger - 1/2" pc, finely chopped
Green chillies - 2 , finely chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Coconut - 1/4 cup, grated
Water - 2 cups
Heat the oil. Add mustard seeds followed by cumin seeds.
When they finish popping, add green chillies and ginger. Saute them for a few seconds.
Now add the onion and saute them until the onion becomes transparent. Add carrots.
When the carrots are cooked, add water. When the water starts boiling, add salt and mix well.
Add the vermicelli, stir well and reduce the heat.
Cover the pan with a lid and allow the vermicelli to cook.
Once vermicelli is fully cooked, add coconut and mix well.
Garnish with grated carrots and coriander leaves.