Atho is Burmese cuisine. This recipe is from my mom. She learned it when our relatives visited us from Burma. Burmese food is becoming popular in Chennai. Hope you enjoy this dish as much as we do. I used angel hair pasta. But you can use any thick noodles that holds its shape.
- Angel hair pasta – 340gms(12 Oz)
- Chilli flakes – 2 ( dry roast red chillies in a pan and powder them.Adjust according to taste)
- Onions – 1 cup (chopped length wise)
- Garlic – 2 pods (chopped)
- Cabbage – 2 cups (chopped length wise)
- Tamarind juice – 1/4 cup water + 1/2 tsp tamarind paste
- Gram flour – 2 1/2 Tbsps
- Oil – 2 Tbsps
- Lemon juice -1/2 a lemon
- Cilantro – 4 or 5 strands finely chopped
- Cook the pasta as directed on the box.
- Drain the pasta in a colander and spray some olive oil on it immediately and mix them up so they don`t stick together.
- Heat oil in a pan and fry the onions, cabbage and garlic separately till they turn golden brown.
- Transfer the pasta to a wok.Add the gram flour,coriander leaves,salt,fried onions,fried cabbage,fried garlic,chilli flakes,lemon juice and tamarind juice to it.Mix well and serve.
- The pasta is just mixed and served in the original recipe. But I like to cook it just a bit.
- Cook the pasta on low heat for 2 mins. Stir frequently to prevent the noodles from burning at the bottom.