Tomato Sevai

🔥 Prep

• Measure out 200 g rice vermicelli and place in a bowl.
• Bring 4 cups water to a boil, then soak the vermicelli for 3 minutes until just tender; drain and set aside.
• Dice the 3 tomatoes into small pieces.
• Finely chop 1 onion.
• Measure out 1 tsp ginger‑garlic paste, 1 tsp mustard seeds, 1 tsp chilli powder, 1.5 tbsp oil, and 1 tsp salt.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a wide skillet over medium‑high heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the chopped onion and sauté for 3–4 minutes until translucent.
• 4. Stir in 1 tsp ginger‑garlic paste and cook for 30 seconds until fragrant.
• 5. Add the diced tomatoes, 1 tsp chilli powder, and 1 tsp salt; cook over medium heat for 5–6 minutes until tomatoes break down and oil starts to separate.
• 6. Reduce heat to low, add the soaked vermicelli, and toss gently to coat with the masala; cook for 2 minutes to heat through.
• 7. Turn off heat, let rest 1 minute before serving.

🔥 Serve

• Transfer to a serving plate and garnish with fresh coriander leaves if desired.
• Serve hot alongside coconut chutney or a simple raita.
• Pair with lemon wedges for an extra tang.