- 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
- In a kadai, add four teaspoon oil and fry the semiya till it is hot to touch. Remove and keep it aside.
- In the same kadai, add 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.
- Then add chopped onion, chillies, ginger and curry leaves. Fry till onions are transparent.
- Add a big bowl of water (the semiya to water ratio is 1:1) along with salt. Let it boil.
- When it starts boiling, add the fried semiya and stir well. Reduce the heat and cover with lid.
- After few seconds, open the lid and stir. Cook till all the water is absorbed. Sprinkle lemon juice and mix gently.
- You can also add a red chilli along with green chillies.
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.