Semiya-Meat Masala
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 3 servings
- 200 g Vermicelli Semiya
- 1 cup Meat cooked and — minced
- 3 cup Onion — thinly sliced
- 5 – Green chillies
- 2 tsp Ginger — chopped
- 2 tsp Garlic — chopped
- 3 ½ Coconut milk
- ½ tsp Turmeric powder
- 1 tsp Garam masala powder
- Salt, to taste
- Oil
Preparation
Step 1
Place the semiya along with salt in boiling water.
Step 2
When done, allow it to drain.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Add onions and sautT followed by green chillies, ginger and garlic.
Step 5
Add salt ad Stir everything together thoroughly.
Step 6
Add meat and all the powders and sauté.
Step 7
Add thick coconut milk and Stir everything together thoroughly.
Step 8
Allow it to boil.
Step 9
When it starts to boil, add the cooked vermicelli and Stir everything together thoroughly.
Step 10
Garnish with coriander leaves and onions fried in ghee.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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