Tangy Lemon Vermicelli Recipe | Yummyfoodrecipes.in By, 2017-11-14 Tangy Lemon Vermicelli Recipe | Yummyfoodrecipes.in Discover the taste of Tangy Lemon Vermicelli Recipe. This recipe is very easy and simple to prepare and best for morning breakfast. Prep Time: Cook time: Ingredients: 2 cupsVermicelli, cooked(see the notes below),2 tablespoonsFresh coconut, grated,1/2 teaspoonAsafoetida (hing),Saltas required,1/2 teaspoonSugar,1/2 teaspoonTurmeric powder (Haldi),2 teaspoonsCoconut Oil,2 teaspoonsLemon juice,2 tablespoonsCoriander leaves (Dhania), finely chopped, For making paste 1/2 cupFresh coconut,3Chilies,1/2 teaspoonMustard seeds, To temper 2 teaspoonsCooking oil,1/2 teaspoonMustard seeds,1 tablespoonChana dal (Bengal Gram Dal),1 tablespoonWhite Urad Dal (Split),10-12Raw Peanuts,A sprigof curry leaves, Instructions: Make a coarse paste of coconut, green chilies and mustard in a blender and do not add water while blending. Heat oil in a wok/ kadhai and add mustard oil, chana dal, urad dal, and peanuts and when the dal and peanuts turn golden brown in color, add turmeric powder and asafoetida. Fry this for a second and add in the ground paste and fry them and add in the vermicelli, salt, and sugar. Mix it well and cook it in low flame for 2 min and when done, add in coconut oil, grated coconut, lemon juice, and coriander leaves. Mix everything properly and serve it hot. Notes For cooking the vermicelli In a pan pour water and when the water come to a boil and add vermicelli and cook till it is soft and drain the water and keep it aside for later use. Lemon is a good source of vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein. Meghna Nath

Tangy Lemon Vermicelli Recipe

Tangy Lemon Vermicelli Recipe

The warm bright color and warm spices of Lemon Vermicelli are sure to start the day with the zing. This recipe is very easy and simple to prepare and best for morning breakfast. Try this easy tangy vermicelli recipe.

Ingredients

  • 2 cupsVermicelli, cooked(see the notes below)
  • 2 tablespoonsFresh coconut, grated
  • 1/2 teaspoonAsafoetida (hing)
  • Saltas required
  • 1/2 teaspoonSugar
  • 1/2 teaspoonTurmeric powder (Haldi)
  • 2 teaspoonsCoconut Oil
  • 2 teaspoonsLemon juice
  • 2 tablespoonsCoriander leaves (Dhania), finely chopped

For making paste

  • 1/2 cupFresh coconut
  • 3Chilies
  • 1/2 teaspoonMustard seeds

To temper

  • 2 teaspoonsCooking oil
  • 1/2 teaspoonMustard seeds
  • 1 tablespoonChana dal (Bengal Gram Dal)
  • 1 tablespoonWhite Urad Dal (Split)
  • 10-12Raw Peanuts
  • A sprigof curry leaves

Directions

  • Make a coarse paste of coconut, green chilies and mustard in a blender and do not add water while blending.
  • Heat oil in a wok/ kadhai and add mustard oil, chana dal, urad dal, and peanuts and when the dal and peanuts turn golden brown in color, add turmeric powder and asafoetida.
  • Fry this for a second and add in the ground paste and fry them and add in the vermicelli, salt, and sugar.
  • Mix it well and cook it in low flame for 2 min and when done, add in coconut oil, grated coconut, lemon juice, and coriander leaves.
  • Mix everything properly and serve it hot.
Notes

For cooking the vermicelli

  • In a pan pour water and when the water come to a boil and add vermicelli and cook till it is soft and drain the water and keep it aside for later use.

Lemon is a good source of vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein.

Meghna Nath

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