My absolute favourite breakfast dish. I enjoy it as a lunch as well. Can be eaten on its own or with an almost liquid coconut- chillie chutney, tempered with mustard and curry leaves. Found in Breakfast menus in Goa, Karnataka, Tamilnadu.
1 cup semiyan ( shevaya, vermicelli),3 tbsp oil, a few cashewnuts broken, 1/4 tsp mustard seeds (rai), urad dal ( optional), 1 tsp grated ginger, 5-6 curry leaves, 3-4 dried red chillies, a pinch of asafoetida,1 tsp sugar , salt to taste. 1/2 cups hot water, chopped corriander ( optional), dessicated fresh coconut for garnish.
Heat the oil. Temper it with urad dal and mustard seeds, when they pop add asafoetida , curry leaves and red chillies. Add the cashewnuts and fry till pinkish brown.remove and keep the cashewnuts aside.
In the pan add broken semiyan. Saute on low heat for about 3-4 mins till the semiyan look opaque.
Add in the hot water, salt and sugar to taste. Cover and cook for 10 mins or till all water dries up.
Garnish with the coconut, corriander and cashwenuts. Serve hot with a thin coconut chutney or yoghurt. Just as good eaten on its own.
1 cup semiyan ( shevaya, vermicelli),3 tbsp oil, a few cashewnuts broken, 1/4 tsp mustard seeds (rai), urad dal ( optional), 1 tsp grated ginger, 5-6 curry leaves, 3-4 dried red chillies, a pinch of asafoetida,1 tsp sugar , salt to taste. 1/2 cups hot water, chopped corriander ( optional), dessicated fresh coconut for garnish.
Heat the oil. Temper it with urad dal and mustard seeds, when they pop add asafoetida , curry leaves and red chillies. Add the cashewnuts and fry till pinkish brown.remove and keep the cashewnuts aside.
In the pan add broken semiyan. Saute on low heat for about 3-4 mins till the semiyan look opaque.
Add in the hot water, salt and sugar to taste. Cover and cook for 10 mins or till all water dries up.
Garnish with the coconut, corriander and cashwenuts. Serve hot with a thin coconut chutney or yoghurt. Just as good eaten on its own.
