Last Updated on January 2, 2018
Preparation Time : 5 mins
Cooking Time : 15 mins
Resting Time : 10 mins
Serves : 2
Oil or Ghee - 1 tsp + 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - ½ tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves - 1 sprig
Dry Red Chillies - 2
Asafoetida / Hing / Kaya Podi - ¼ tsp
Onion - 1 medium size chopped finely
Green Chillies - 2 chopped finely
Semiya / Vermicelli - 1 cup
Water - 2 cup
Coconut - ½ cup grated
Coriander Leaves - 3 tblspn chopped
Salt to taste
Heat 1 tsp oil or ghee in a nonstick pan, add in the semiya and roast them lightly. Remove them to a bowl.
Heat 1 tblspn more oil or ghee in the same pan, add in mustard, cumin, urad dal, curry leaves, chillies and asafoetida. Saute them for a min.
Add in onions, green chilli and saute them for a min.
Now add in water, salt and bring it to boil.
Add in semiya and mix well. Simmer the flame and cook covered on low heat for 8 to 10 mins.
Now turn off the heat and add in coconut and coriander leaves.
Toss gently using a fork.
Cover with a lid and leave for 10 mins more.
|Take all your ingredients|
|Heat a tsp of oil or ghee in a pan|
|add in semiya|
|roast them for 2 to 3 mins|
|remove them to a bowl|
|Add some more oil or ghee in the pan, add in mustard,
cumin and urad dal
|saute them for a min|
|add in curry leaves|
|add in red chillies|
|and some asafoetida|
|saute them for a min or so|
|add in onions and green chillies|
|season with some salt|
|add in water|
|bring it to a boil|
|add in semiya|
|cover with a lid and simmer|
|now it is done|
|Take it off the heat and add in coconut|
|add in coriander leaves|
|cover with a lid and let it rest for 10 mins, so it cools
a little and the semiya stays fluffy