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Lemon Vermicelli With Coconut Chutney

8 months ago | Home Cooking
DESCRIPTION
Lemon Vermicelli With Coconut Chutney
Ingredients

For Lemon Vermicelli
Long Vermicelli - 50 Gms
Oil - 1 Tbsp
Urad Dal - 1/2 Tsp
Chana Dal - 1 Tsp
Mustard Seeds - 1/2 Tsp
Red Chili - 2 Nos
Peanuts
A Pinch Of Asafoetida Powder
Curry Leaves
Turmeric Powder - 1/4 Tsp
Salt
Chopped Ginger - 1 Tsp
Green Chili - 2 Nos
Juice Of 1 Lemon
Coriander Leaves

For Coconut Chutney
Grated Coconut - 1 Cup
Green Chili - 2 Nos
Roasted Chan Dal - 2 Tbsp
Salt - 1 Tsp
Little Water

For Tempering
Oil - 1 Tsp
Urad Dal - 1/2 Tsp
Mustard Seeds - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Red Chili - 2 Nos
Curry Leaves
A Pinch Of Asafoetida Powder

Vermicelli Custard recipe - https://goo.gl/NRiH7w
Ragi Sevai 2 Ways recipe - https://goo.gl/oHvJgg

#LemonVermicelli #CoconutChutney #recipes #homecooking

Method

To Make Lemon Vermicelli
1. Bring the water to a rolling boil and add the long vermicelli to it
2. Add some salt and cook the vermicelli for about a minute
3. Add some oil to prevent the vermicelli from sticking to each other
4. After the vermicelli is cooked, turn off the stove and pass the vermicelli through cold water
5. Next, heat a kadai with some oil and add urad dal, chana dal, mustard seeds and red chilies
6. Once the mustard seeds start spluttering, add peanuts, asafoetida powder, curry leaves and roast till the peanuts turn golden brown
7. Add turmeric powder, salt, finely chopped ginger, finely chopped green chilies and saute them
8. Add the cooked vermicelli and add lemon juice
9. Mix everything together till the tempering is mixed with the vermicelli
10. Turn off the stove and serve it hot with some fresh Coconut Chutney

To Make Coconut Chutney
1. To a mixer jar, add the grated coconut, green chilies, roasted chana dal, salt, water
2. Grind everything together
3. Heat some oil and add urad dal, chana dal, mustard seeds, cumin seeds and red chilies
4. Once the mustard seeds start spluttering turn off the stove and add asafoetida powder and some curry leaves
5. The tempering is done, add this to the fresh coconut chutney and serve it along with the Lemon Vermicelli

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