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

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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.

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