Ingredients

200 gms. Vermicelli noodles

1ts. Urad dal

½ tsp. mustard seeds

2 green chillies, choppede

1 medium onion, chopped

1 sprig curry leaves

25 gms. Cashewnuts

1 tsp. lemon juice

¼ cup Fresh coconut grated (optional)

2 tbsp. ghee

Heat water in a vessel, add salt  and boil the vermicelli noodles till done. Drain and set aside.

Heat oil in a kadai, add cashewnuts and fry to a light brown, remove and set aside.

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add mustard seeds.  When they begin to splutter, add the urad dal and fry till brown.  Then add the curry leaves, green chillies and onions and fry till onions are soft and pinkish in colour.

Add the drained vermicelli and mix well.  Add the coconut and the lemon juice and mix.

Serve hot with coconut chutney if desired.