Ingredients:
2 cups vermicelli/ rice semiya/ shavige
1 largeonion (finely chopped)
2-3 green chillies ( finely chopped )
8-10 curry leaves
1 tsp mustard seeds
1 tsp urad daal
1/2 tsp cumin seeds
Juice of a lemon
handful of chopped cilantro (for garnish)
Salt to taste
Peas
Method:
- First boil about 6 cups of water and then add the vermicelli into it. Add some salt and 1 tsp of oil. Boil for 5 minutes or as per package suggestion until it is cooked.
- Transfer this to a colander and drain the hot water. Add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents the vermicelli from sticking to each other.
- Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, curry leaves, cumin seeds, urad dal and mix until the urad daal turns light brown in color.
- Add the chopped onion, peas and green chillies. After the onion is cooked add salt and stir.
- Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.
