Ingredients
1 cup roasted vermicelli1 medium size onion chopped
3 chopped green chillies
mustard 1 tsp
cumin 1tsp
chanadhal 1 tsp
urad dhal 1tsp
cashewnut 5
oil
curry leaves
coriander leaves
salt
Method
In a vessel cook the vermicelli with 4 cups of water with salt. When it is cooked, drain the excess water and keep it aside. If it is sticky, pour some cold water over it and drain. In a kadai, heat oil, crackle mustard and cumin. Then add chana dhal, urad dhal, cashews and curry leaves. Then saute the onion and green chillies and add little salt. when the onion is done add the drained vermicelli and mix well. garnish with coriander leaves.
In a vessel cook the vermicelli with 4 cups of water with salt. When it is cooked, drain the excess water and keep it aside. If it is sticky, pour some cold water over it and drain. In a kadai, heat oil, crackle mustard and cumin. Then add chana dhal, urad dhal, cashews and curry leaves. Then saute the onion and green chillies and add little salt. when the onion is done add the drained vermicelli and mix well. garnish with coriander leaves.
0 comments:
Post a Comment