Thin Rice vermicelli/semiya usli

Name: Thin Rice vermicelli/semiya usli
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup thin rice vermicelli; 2 sprigs curry leaves; 2-3 green chillies chopped; 1 dry red chilli; 1/2 tsp urad dal; 1 tsp mustard seeds; 1 onion slitted thinly; 1/2 tsp sugar; 6-7 cashewnuts; 3 tbspn fresh grated coconut; As required Water; as required Oil; As per taste Salt

Madhavi Rao @cook_20584335

An easy-peasy breakfast with no hassle and can make whenever you are in jiffy.

Madhavi Rao @cook_20584335

An easy-peasy breakfast with no hassle and can make whenever you are in jiffy.

Saved

Ingredients

30 mins

3 servings

1 cupthin rice vermicelli
2 sprigscurry leaves
2-3green chillies chopped
1dry red chilli
1/2 tspurad dal
1 tspmustard seeds
1onion slitted thinly
1/2 tspsugar
6-7cashewnuts
3 tbspnfresh grated coconut
As required Water
as required Oil
As per taste Salt

Saved

Steps

30 mins

1

Take a wok, add 1litre of water and keep it for boiling on a high flame.
2

Crumble the vermicelli and add to the boiling water, stir for 1min & switch off the flame.
Cover it with a lid for 3-4mins and strain the water completely and keep it aside to cool.
3

Take a pan, add oil, add mustard seeds, let it crackle, add urad dal, green chilies, curry leaves, dried red chili, cashewnuts,, onions and saute till onions become translucent.,add sugar and salt. (process should be on low flame)
4

Now add the vermicelli and mix well gently. Cover with a lid for 2mins and switch off the flame. Let it remain covered for 5mins more.
5

Rice vermicelli/semiya is ready to Serve.
6

Garnish with grated coconut on top accompanied by hot tea and enjoy.