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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Rice sevai (Rice Vermicelli) – 2 cup (softened by boiling in hot water and salt, and strained)
Oil – 2 tbsp
Mustard seeds – ½ tsp
Chana daal – 1 ½ tsp
Urad daal – 1 ½ tsp
Cashewnuts (halved and fried to golden brown) – 1 tbsp
Curry leaves – 1 sprig
Green chilli – 2 (chopped) or as desired
Mixed veggies (carrot, peas, capsicum, etc) – 1 cup (cooked in microwave on high for 2-3 minutes)
Salt – as per taste
Ghee – 1 tsp
Method of Preparation
1. Heat oil in a nonstick kadai and add mustard seeds. Let crackle.
2. Add the daals and fry till they redden.
3. Add curry leaves and green chilies and saute for 30 secs.
4. Add the veggies and salt and saute for 1-2 minutes.
5. Add the rice sevai and mix well, gently.
6. Adjust salt, add cashewnuts and mix well.
7. Lower heat and add ghee.
8. Cover and keep mixing gently, once in a while, for 5-7 minutes.
9. Remove from heat and serve hot as evening snack.
Notes and Tips
2. Idly Chutney powder or gunpowder can be bought from any spice shop or made at home by roasting separately Chana daal, urad daal, white til, red chilli, hing, curry leaves and chopped garlic with little oil, and grinding together, with salt, to make a coarse powder.
