Vermicilli-Coconut Birinjji:

Ingredients:

Thick coconut milk 2 cup
Roasted vermicilli 1 cup
Mint leaves 1 cup
Green chilies 7-9 slitted
Garlic 1 cup
Onion chopped 1 cup
Salt
Ghee/butter/refined oil
Cinnamon sticks 2-4
Bay leaves 3
Fennel seeds 1-2 spoons

Method:

1. In a pressure pan add ghee and wait till its smoky hot. Then add cinnamon sticks, fennel seeds and bay leaves.

2. To the above add green chillies, whole garlic pods, mint and chopped onions......fry till they loose their raw smell and onion turns to translucent color.

3. Once the oil shows up on top add roasted vermicilli and coconut milk....one can add salt now. Let it get cooked over medium heat , covered. Once it is done, run few spoons of ghee and turn over high heat.....try to make it less greesy.

4. This mild Birinji can be served along with brinjal(eggplant) serva. It tastes good with mint thuvaiyal or ginger thuvaiyal.