Made with the finest Bambino Vermicelli, this dish brings together the richness of coconut and the delicate texture of vermicelli for a satisfying culinary experience. Follow along for a simple yet irresistible recipe that's sure to become a favourite!
Methods
Ingredients:
1 cup Bambino Vermicilli
1 cup grated coconut
2 tablespoons ghee
1/4 cup cashew nuts
1/4 cup raisins
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 green chilies, finely chopped
A few curry leaves
Salt to taste
Fresh coriander leaves for garnish
Method:
Start by boiling water in a pot. Once the water reaches a rolling boil, add Bambino Vermicelli and cook until it becomes soft but still has a slight bite to it. Drain the vermicelli and rinse it under cold water to stop the cooking process. Set aside.
Heat ghee in a pan over medium heat. Add grated coconut to the pan and sauté until it turns golden brown and releases a nutty aroma. Stir constantly to prevent burning.
In the same pan, add mustard seeds and cumin seeds. Let them splutter. Then, add green chilies and curry leaves. Sauté for a minute until the spices become fragrant.
Now, add the cooked vermicelli to the pan with the tempered spices. Mix well to combine.
Toss in the cashew nuts and raisins. Stir-fry for a few minutes until the nuts are lightly toasted and the raisins plump up.
Season the Thengai Semiya with salt according to your taste. Give it a final stir, then turn off the heat. Garnish with freshly chopped coriander leaves for a burst of freshness and color.
Your aromatic Coconut Vermicelli is ready to be served! Enjoy it hot as a standalone dish or pair it with your favorite chutney or pickle for an extra kick of flavour. Try it out today and savor the essence of South Indian cuisine in every bite!
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