Ingredients

• 2 cups or 180-200 gms - Rice Vermicelli
• 1.25 litres, around 6-7 cups - Water
• 1 tsp - Mustard seeds
• 2 tsp - Urad dal
• 5-6 - Cashewnuts
• 2 sprig - Curry leaves
• 2 sprigs - Coriander leaves
• 1/2 tsp - Turmeric powder
• 1-2 - Green chillies, finely chopped
• 2-3 tsp - Oil
• Hing/Asafoetida - A pinch
• Salt to taste
• 1-2 tbsp - Lemon juice

How to Make Vermicelli Lemonbhath

• In a deep bottom pan add water and boil.
• To boiling water add vermicelli and cook for 6-8 minutes on a low flame.
• Once done, drain and keep aside.
• In another pan add oil. Once hot add mustard seeds, urad dal, asafoetida, cashew nuts and green chillies and saute till they splutter.
• Add curry leaves, turmeric powder and saute.
• Now mix the drained vermicelli and salt and cook on a very low flame for 1-2 minutes.
• Add lemon juice and mix.
• Garnish with coriander leaves and enjoy this delicacy.