Name: Thengai Semiya ( Coconut Vermicelli) recipe by Subhashni Venkatesh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Vermicelli 2 cups; Fresh grated coconut 1 full cup; Finely chopped green chillies 2 tea spoons; Grated ginger 1 tea spoon; Cashews few; Salt to taste; Mustard and urad dal for seasoning; Asafoetida powder 1/2 teaspoon; Coconut oil 3 table spoons; Curry leaves

ABOUT Thengai Semiya ( Coconut Vermicelli) RECIPE

When we dont have dosa or idli batter in hand for breakfast, vermicelli greatly helps in hand. There are days during which we dont eat onions. This thengai vermicelli is one recipe which is made on such days.

Ingredients Serving: 4

Vermicelli 2 cups
Fresh grated coconut 1 full cup
Finely chopped green chillies 2 tea spoons
Grated ginger 1 tea spoon
Cashews few
Salt to taste
Mustard and urad dal for seasoning
Asafoetida powder 1/2 teaspoon
Coconut oil 3 table spoons
Curry leaves

Instructions

Boil 1 litre of water adding 2 teaspoons of oil. Once the water boils well, add the vermicelli in to it mix well and switch off in 2 minutes.
Pour the stuff in to a strainer and drain the water out and keep the boiled the vermicelli aside.
Heat a pan with coconut oil and do the seasoning with mustard, urad dal, green chillies, curry leaves, cashews and asafoetida and wait till the cashews turn golden brown.
Now add the required salt and shredded coconut to the pan and mix well.
Add the boiled vermicelli in to the pan and mix gently.
Now the Thengai Semiya is ready to serve with tomato thokku or any pickle.

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