- Semiya – 1 big bowl
- Onion – 1 cut lengthwise
- Green Chillies – 3 cut lengthwise
- Fresh ginger – a small piece
- Bengal gram dhal – 1 teaspoon
- Urad dhal – 1 teaspoon
- Cashew nuts - few
- Curry leaves – few
- Oil – 8 teaspoon
- Mustard – ½ teaspoon
- Salt – ½ teaspoon
- Lemon juice – ½ teaspoon
Method:
In a kadai, put four teaspoon oil and fry the semiya till it is hot to touch. Remove it and keep it. In the same kadai, put the remaining oil and when it is hot, add the mustard. When it pops up, add the dhals, cashew nuts and fry till it turns light brown. Add chopped onion, chillies, ginger and curry leaves. Fry till onions are transparent. Add a big bowl of water (the semiya:water ratio is 1:1) along with salt. Bring to boil. When it starts boiling, add the fried semiya and stir well. Reduce the heat and cover with lid. After few seconds, you can open and stir once again. Cook till all the water is absorbed. Sprinkle lemon juice and mix gently.
Note: For thin variety vermicelli, you can use 1 cup water and if it is thick variety add one and half cup water for one cup semiya.
You can also add a red chilli along with green chillies.
