|
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!
|
||
| Vermicelli |
 |
| 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. |