Ingredients:

• Vermicelli – 1cup
• Water – 1 ½ cup
• Chana dal – 1tbsp
• Urad dal – 1tbsp
• Mustard seeds – 1tbsp
• Cumin seeds – 1tbsp
• Few curry leaves
• oil cup – 3tbsp
• Red chillies – 2
• Green chillies – 4
• Ginger – chopped(1tbsp)
• Salt to taste
• Groundnuts – 1tbsp
• Cashew nuts – 1tbsp
• Turmeric powder – ½ tbsp, more for coloring
• Lemons – 2 big ones
• Cilantro leaves to garnish

How to Prepare Vermicelli Puliyogare/Semya pulihora:

1. Boil water in a cooking pan and add a tbsp of oil and a tbsp of salt to it.
2. Add vermicelli to the boiled water and cook it for a while.
3. Discard the hot water and transfer the Vermicelli into a cold water bowl.
4. Remove all the excess water using a porous filter dish.
5. Heat oil in a frying pan to prepare Tadka/Thalimpu/chaunk.
6. Roast ground nuts, cashew nuts, chana dal, urad dal, mustard seeds, cumin seeds, red chillies, green chillies, curry leaves and turmeric powder in oil.
7. Add dried vermicelli to the Tadka and mix it well.
8. Leave the vermicelli mix for a few minutes to be cooled.
9. Squeeze the lemons to extract the lemon juice and filter, if any seeds left in that juice. Add salt to it and mix.
10. Sprinkle this Lemon juice over vermicelli and mix well in order to get all the vermicelli should be coated with the lemon juice.
11. Make sure that do not break the vermicelli while mixing the lemon juice.
12. Then Garnish with cilantro leaves.

Note:

Adjust the lemon juice depends on your taste.