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Vermicelli Lemonbhath Recipe

Vermicelli Lemonbhath is a popular Indian Main
Author :
 
On :
Wednesday, 1 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

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



     

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