Kathi meethi seviyan

 Laced with green chillies, sweet coconut flakes, and lemon juice, this light and savory snack is bound to tickle your tastebuds… Perfect for this gray and rainy weather with a hot cup of chai!


Boil a cup of vermicelli in 3 cups of salted water for about 2-4 minutes till al-dente
Strain over the sink for atleast 15 minutes
Temper 1 tsp mustard seeds, a few curry leaves, 1 Tbsp cashew bits in  2 Tbsp of OO

Add 1 green chili chopped, 1/2 cup of sliced onions and  2 minced garlic cloves.
Cook for about 4-5 minutes till the onions turn pale. 

Add 2 Tbsp of sweetened coconut flakes/powder
Mix well. Add the vermicelli. Season with salt, pepper, 1/2 tsp turmeric powder.
Mix well gently. Vermicelli is very delicate so fold the mixture instead of patting it down. 
Finish with a big squeeze of lemon.
Serve hot or at room temperature. 

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