Potato Podimas

Ingredients

Raagi vermicelli - 200 gm
Onion - 1
Green chilli - 1
Curry leaves - 8
Grated coconut - 1 cup
Mustard seeds - 1/2 tsp
Channa daal - 1/2 tsp
Splitted ulundu daal - 1/2 tsp
Cooking oil - 1 tsp
Salt to taste


Method

1. Take 1 litre of water add raagi vermicelli and salt, and leave it for 3 minutes and drain the excess water. Then cook it in the steam for 5 mins.
2. Let the cooked vermicelli cool in the normal room temperature.
3. Cut the onion and green chilli into small pieces.
4. Heat the pan and add oil, mustard seeds, channa and ulundu daal.
5. Add the onion, green chilli pieces, curry leaves and grated coconut and fry for 3 mins.
6. Add the cooked vermicelli and a little bit of salt. Mix thoroughly and fry it for 5 mins.