Masala Semiya (Vermicelli) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds and urad dal.
• STEP 2.Once the mustard seeds start spluttering and the urad dal turns golden brown, add curry leaves and chopped onions.
• STEP 3.Saute until the onions turn translucent.
• STEP 4.Add chopped vegetables and saute for a few minutes.
• STEP 5.Add water, salt, and turmeric powder to the pan.
• STEP 6.Bring the water to a boil and add the roasted vermicelli.
• STEP 7.Cover the pan and cook on low heat until the vermicelli is cooked and the water is absorbed.
• STEP 8.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• Roasting the vermicelli before cooking gives it a nice texture and prevents it from becoming mushy.
• You can add roasted peanuts or cashews for added crunch and flavor.
• Squeeze some lemon juice before serving for a tangy twist.

Storage and Serving

• Leftover Masala Semiya can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the semiya in a pan or microwave before serving.
• Serve the dish with coconut chutney or sambar for a complete meal.