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Lime Semiya
Method
- Boil about 8 cups of water. Add ½ tsp salt and the semiya. Boil for 1-2 minutes till the semiya is cooked. Drain the water, and rinse the semiya with cold water and drain (like noodles).
- This will reduce the starch and the end product will not be sticky even though the fat reduced.
- Place this in a nonstick pan. Heat oil in a small seasoning ladle (traditionally, these ladles are made with iron and have wooden handles. The modern ones are stainless steel with copper bottom and plastic handles. Two of these, one the smallest and one slightly larger are useful when cooking with less fat. The larger one can be used to fry onions for seasoning) season with mustard, dal, chillies and curry leaves.
- Add to the semiya. Add salt and turmeric. Mix gently and keep covered on low flame till the contents are heated.
- Remove from fire, stir in the lime juice and coriander leaves. Serve hot.
Ingredients:
Semiya - 2 cups
Oil - 2 tsp
Mustard - 1 tsp
Black gram (urad) dal - 1 tsp
Green chillies - 2, chopped
Curry leaves - few
Turmeric powder - ½ tsp
Salt - to taste
Lime juice - 2 tbsp, or to taste
Coriander leaves - 2 tbsp, chopped
Semiya - 2 cups
Oil - 2 tsp
Mustard - 1 tsp
Black gram (urad) dal - 1 tsp
Green chillies - 2, chopped
Curry leaves - few
Turmeric powder - ½ tsp
Salt - to taste
Lime juice - 2 tbsp, or to taste
Coriander leaves - 2 tbsp, chopped
RECIPES BY CHANDRI BHAT
