Ingredients
Rice shevai 1 cup ( I used Anil Rice Vermicelli )
Water ( As mentioned on the packet )
Onion finely chopped 1
Seasoning :
Oil 3-4 tsp
Mustard seeds 1 tsp
Urdal 1/4 tsp
Curry leaves - few
Green chillies - finely chopped 3-4
Salt for taste
Haldi powder - 1/2 tsp.
Sugar 1 tsp ( Optional )
Broken cashews few
Grated coconut 1 tbsp
Garnishing - Coriander leaves
Lemon juice 1 tsp.
Method :
In a vessel add water, to this add salt & few drops of oil, when it comes to boil add vermicelli & stir well & cook it for minutes, switch off the flame & cover it with a plate.
After few minutes just strain the water of cooked vermicelli. Once water strains well, spread it in a plate, untill it cools down.
In a kadai heat oil & season it with seasoning items, add finely chopped onion fry till its turn pinkish, now add cooked vermicelli and mix well.
Garnsih with corriander leaves & lime juice.
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