This dish is a little similar to tuppanna(Ghee Rice - recipe coming soon) & is a perfect dish for a festive day(Because it has no onion & garlic!!)
Preparation time: 5 mins
Cooking time: 5 mins
Rice noodles: 200gms
Water: about 1.5 liters
Salt: As needed
Oil: 1.5 tbsp
Mustard seeds: 1/2tsp
Urad dal: 2 tsp
Cashew nuts: 1 tbsp, slit (mom uses peanuts)
Green chilies: 4 nos, more or less (chopped)
Curry leaves: 2 strings, about 10-15 nos
Asafoetida: a big pinch
Grated coconut: 1/2 cup, fresh
Salt: as needed
- Cook the rice noodles as per the package instructions. Normally rice noodles is cooked in heavily salted boiling water for 3-4mins. When noodles become soft, turn off the heat & let the noodles sit in hot water for another minute.
- Drain the noodles & run the noodles under cold water. Break the noodles into manageable size.
- Prepare the tempering. Heat oil in a broad wok. When oil is hot, add mustard seeds. When seeds begin to pop, add urad dal & saute till the dal turns golden. Throw in the cashews & saute.
- Add the curry leaves, green chilies. Let the curry leaves become crisp.
- Add the asafoetida, grated coconut & saute the coconut until it leaves out a nice aroma (take care not to brown the coconut). Saute for a maximum of 1 min.
- Finally add the cooked rice noodles, adjust the seasoning & mix well.
- Turn off the heat.
- Serve it warm with a chutney of your choice.
- Traditionally this dish is prepared using home made rice noodles/akki shavige.
- For better results, try to use good quality fresh coconut.
- Do not saute the coconut for long !
- Cashew nuts could be replaced with peanuts.