Atho is an delicious and famous Noodles in Burmese Cuisine and it is introduced by the Burmese refugees who return from Burma. And it is available at street side mobile restaurants near Burma Bazaar in Paris Corner, Redhills and Vyarsarpadi Chennai.

Ingredients :

Egg Noodle - 250gm
Onion - 2 nos. finely sliced
Cabbage / Lettuce / Iceberg -1 cup each finely julienned
Chilly flakes - 2 Tbsp.
Roasted Gram (Grounded) - 3 Tbsp.
Cumin Powder - 1/2 Tbsp.
Curry Powder - 1/2 Tbsp.
Kashmiri Chili Powder -1/2 Tbsp.
Garlic - 2 cloves
Tamarind Extract - 2 Tbsp.
Vinegar - 1 Tbsp.
Oil - 3 Tbsp.
Lemon juice - 1 Tbsp.
Salt
For Garnishing :
Shallots - 3 nos.
Coriander leaves - Finely chopped.

Preparation :
Step 1: Boil egg noodles in a separate pan. Make sure all noodles completely immersed in water. Allow water to boil and cook for 15mins. Drain water and add Vinegar and 1 tablespoon (Tbsp.) of oil to make the noodles don’t stick to each other after draining.

Step 2: Cut Shallot (Sambar onion) into small slices as we normally cut for onion for briyani. Deep fry shallots and set aside in kitchen napkin. Natural cooling of fried shallot makes them more crisper so I prefer doing them at first.

Step 3: Finely chop Garlic and fry in 3 Tbsp of oil in simmer. Make sure all the aroma of garlic goes into oil.

Step 4: Mix Onion, cabbage/lettuce/iceberg (actual recipe has cabbage, but having lettuce and Iceberg make it better)

Step 5: Add all the remaining ingredients and mix them all well with fork or hand. Now add the boiled noodles and again mix the masala well with noodles.
Step 6: Garnish coriander leaves and fried shallots and serve immediately.