- 1 packet Thin rice noodles
- 2 Lemons
- 3 tsp Oil
- 4 Green chillies
- 1/2 cup Onion finely chopped
- 1/2 tsp Mustard seeds
- 1 tsp Chana dal
- 1 tsp Udal dal
- 2 tbsp Broken cashew nuts
- 1 tsp Ginger grated
- 1 sprig Curry leaves
- 4 tbsp Coriander leaves chopped
- Salt to taste
Method:
- In a large vessel add water and allow it to boil well.
- Add the rice noodles to the boiled water.
- Remove from heat.
- Allow the noodles to soak in hot water for 10 mins.
- Strain the water and keep the noodles aside.
- Heat a kadai or wok, add oil, when hot add mustard seeds.
- When the seeds splutter add cashew nuts, chana dal and urad dal.
- Fry until golden brown, now add curry leaves, green chillies, ginger and onion.
- Fry until onions are transparent, add turmeric powder and salt.
- Mix well. Now add the cooked rice noodles and mix well.
- Close the lid and cook in medium flame for 3 mins.
- Now using the tip of the spatula break the noodles into small pieces.
- Switch off the stove.
- Squeeze the lemon juice to it, add coriander leaves and mix them all well.
- Close the lid and leave it for 2 mins.
- Serve hot with coconut chutney.
Note:
- The cooked noodles can be cut into small pieces with scissors and then added to the recipe.
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