1. Ragi vermicelli ---- 200 grams
2. Tomatoes ---- 5 nos ( chopped )
3. green chillies ---- 6 nos ( split into half )
4. Big onions ---- 4 nos ( chopped finely )
5. Turmeric powder ---- 1/4 teaspoon
6. Red chilli powder ---- 1 teaspoon
7. grated coconut ---- 2 tablespoons
8. salt to taste
To Temper
1. oil ---- 2 tablespoons
2. mustard ---- 1/4 teaspoon
3. urad dhal ---- 1 teaspoon
4. curry leaves ---- few
To make Granules
1. Urad dhal ---- 2 tablespoons
2. Broken channadhal ---- 3 tablespoons
3. Roasted groundnuts ---- 4 tablespoons
Preparation Method
1. Heat a pan with 1/4 teaspoon of oil in it and roast , urad dhal , broken channa dhal and roasted ground nuts each separately . Then cool it and make it as big size garnules by using a mixer jar and keep it separately.
2. Take a bowl with water , add little salt to it and soak the Ragi vermicelli in it for just 2 minutes. Then drain the water completely and put this sevai on iddy plates and steam it for 7 to 8 minutes.
3. Then remove it from the iddly pan and let it cool. Then break it carefully so that you do not mash the sevai and keep this aside.
4. Now heat a pan add 1 tablespoons of oil to it, then add mustard , urad dhal , curry leaves , green chillies , chopped onions and fry this till light golden brown.
5. Then add chopped tomatoes , turmeric powder , red chilli powder , salt to taste and stir this till the tomatoes cook soft.
6. Then add the boiled Ragi sevai , grated coconut and stir for 1 minute .
7. Then add the roasted dhal granuals and stir for another 1 minute.
8. Finally put-off the flame and garnish with chopped coriander leaves.
Serve this Ragi Tomato Sevai with curd and pickle.
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