A boon for breakfast, this rice vermicelli is tasty, nutritious and fun to make! Try this with thick coconut chutney and kickstart the day in absolute bliss.
Ingredients
4 cups crushed rice vermicelli
1 tsp mustard seeds
1 tsp grated ginger
2 green chillies, chopped
A sprig of curry leaves
A pinch of asafoetida
2 tbsp lemon juice
¼ tsp turmeric powder
2 tsp oil
Salt to taste
2 tbsp chopped cashew nuts
Preparation
Cook the rice vermicelli and let it cool completely
Heat 2 tsp oil in a pan and let the mustard seeds splutter
Add the broken cashew nuts and roast until they turn golden brown
Then add the grated ginger, green chillies and curry leaves
Now add turmeric powder, lemon juice, and salt. Blend well
Add the rice vermicelli to the pan
Mix well and serve with chutney
