INGREDIENTS:
- 200g vermicelli (semiya)
- 5 tablespoons lemon juice
- ½ cup peanuts
- ½ teaspoon turmeric powder
- 1 onion (chopped)
- 2 dried red chilies
- 50 ml oil
- 1 teaspoon mustard seeds
- A few curry leaves
- Salt, to taste
INSTRUCTIONS:
Prepare the seasoning:
Heat 50 ml of oil in a pan. Once hot, add 1 teaspoon mustard seeds and let them splutter. Then add 2 dried red chilies, ½ cup peanuts, the chopped onion, ½ teaspoon turmeric powder, and a few curry leaves. Sauté well until the onions turn translucent.
Add lemon and water:
Once sautéed, pour in 5 tablespoons of lemon juice, followed by enough water and salt to taste. Bring the mixture to a boil.
Cook the vermicelli:
When the water starts boiling, add 200g of vermicelli and stir well. Cook until the semiya is soft, fully cooked, and the water has evaporated.