semiya/vermicelli pulihora

Ingredients:

1 cup Semiya (Bambino/ vermicelli)
1 big Lemon
salt to taste
½ tsp turmeric

For Seasoning/Popu:

2 tbsps ground nuts
10 cashew nuts
2 tbsps bengal gram
1 tbsp urad dal
1 tsp cumin seeds
½ tsp mustard seeds
2 dry red chilies
4 green chilies
1 stalk of curry leaves
pinch of hing
2 tbsp oil

Procedure:

1)Squeeze lemon juice into a small bowl and add 1 tsp of salt to avoid any bitter taste from lemon.
2)Take 4 cups of water in a bowl and boil it. When the water starts boiling add 1/4tsp salt and 1/2 tsp oil. 3)After a min, add Semiya /Vermicelli.When semiya gets boiled ( 3- 5mins) switch off and strain it.
4)After straining pour plenty of cool water on it to avoid further cooking. Also add ¼ tsp of oil and toss it to prevent any sticking.
5)Heat a non stick skillet when the oil is hot enough, add mustard seeds, when they crack, add jeera, urad dal (Mina pappu), Bengal gram (senaga pappu), ground nuts, cashews, dry red chilly, and hing. Fry them till brown.Add Curry leaves and turmeric. Fry them for few seconds
6).Add the strained semiya (vermicelli) to the seasoning/popu and immediately add squeezed lemon juice, salt (if needed) and mix well.
7)Serve hot or at warm.