Vermicelli Lemonbhath

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe

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.

EXPLORE CATEGORIES