Vermicelli Pilaf | Saveur
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Ingredients
- 1 medium waxy potato
- Salt
- 7 tbsp. ghee or vegetable oil
- <sup>1</sup>⁄<sub>4</sub> cup cashews, coarsely chopped
- 6 oz. seviyan (Indian wheat vermicelli), broken into pieces about 1" long
- 2 tbsp. vegetable oil
- <sup>1</sup>⁄<sub>2</sub> tsp. yellow mustard seeds
- 12-15 fresh curry leaves
- 1 medium yellow onion, peeled, halved, and thinly sliced
- <sup>1</sup>⁄<sub>4</sub> - <sup>1</sup>⁄<sub>2</sub> tsp. Indian or other medium-hot chili powder
- 1 tsp. ground coriander
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