Ingredients:
1 cup roasted vermicelli (sevai),
1 large onion, chopped,
1/2 cup broken cashew nuts (optional),
Few curry leaves,
2 red chillies, broken into 2 pieces each,
2 green chillies, cut into two and slit lenghtwise,
1 tsp rai (mustard),
1/2 tsp heeng (asafoetida),
1 tsp jeera (cumin seeds),
1 tbsp chana dal (gram),
1 tsp udad dal (split skinned black gram),
1/2 tsp lemon juice,
1/2 cup freshly grated coconut,
2-3 tbsp chopped coriander leaves,
Salt to taste,
2 cups water, (always double the quantity of vermicelli)
Oil for frying.
Method:
Heat 3 tbsp oil in a kadhai (wok) add mustard seeds and let them splutter. Then add chana dal, udad dal, jeera, asafoetida, curry leaves, red and green chillies. Add cashew nuts and onion and saute for few minutes till onion turns pinkish in color. Now add the vermicelli and mix well. Fry this for 2 minutes. Meanwhile boil water in a saucepan. Then add this water to the vermicelli, mix and cover with a lid. Uncover after 2 minutes, mix well and again cover and cook for some time. Keep checking at equal intervals. When vermicelli is cooked add grated coconut and coriander leaves.