Vermicelli Lemon Rice

Ingredients:

• Butterfly Vermicelli - 1 cup


• Lemon - 1


• Tumeric Power - 1/2 tsp


• Mustard - 1/4 tsp


• Channa Dhal - 1 tsp


• Dried Red Chilli - 2


• Oil - 1 Tbsp


• Curry Leaves - A Few


• Salt to taste


• A pinch of asafetida

Method:

• Boil 3 cups of water and add in the vermicelli.


• Cook for 3-4 minutes till done ,strain the vermicelli and keep aside.


• Extract the juice from the lemon.


• Add turmeric powder and the salt to the juice.


• Heat oil in a pan , add mustard, chana dhal and red chilli.


• Once the chana dhal turns golden brown,add in curry leaves and asafetida


• Add in the lemon juice and let mixture boil for 2 mins


• Cool this lemon mixture a little before mixing with the cooked vermicelli.
  

Vermicelli Pulihora

Ingredients:

• Butterfly Vermicelli - 1 packet


• Tamarind Pulp - 40ml


• Oil - 3Tbsp


• Peanuts - 50g


• Mustard - 1 tsp


• Urad Dhal - 1 tsp


• Channa Dhal - 1 tsp


• Dried red chilli - 4


• Curry Leaves - A bunch


• Salt to taste


• A pinch of asafoetida
  

Method:

• Boil 6 cups water and add in the vermicelli.


• Cook for 3-4 minutes till done ,strain the vermicelli and keep aside.


• Heat oil in a pan, add mustard seeds.


• When they splutter, add red chilies, urad dal, chana dal,
  curry leaves and fry for a minute.


• Then add in the peanuts and fry for another minute.


• Add in tamarind juice , a little water and asafoetida.


• When the mixture comes to a boil, remove from the fire.


• Add this tamarind mixture to the cooked vermicelli and mix well.


• Season with salt to taste and serve hot.