Capsicum Rice Vermicelli
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2-3 Servings ~ 20-25 minutes
  • 5-6 cups Leftover Rice Vermicelli/ Idiyappam/ Noolappam/ Shavige
  • 1 Big Onion - Finely Chopped
  • 1 Big Capsicum - Cut to small cubes
  • 12-15 Peanuts/ Cashew Nuts
  • 5-6 Green chillies - Paste/Finely Chopped
  • 3-4 Tbsp chopped fresh Coriander leaves (Optional)
  • ¼ Tsp Turmeric powder (Optional)
  • 4-5 Curry leaves
  • 1 Tbsp Chana dal
  • ½ Tsp Mustard seeds
  • Juice of 1 big Lemon
  • Salt to taste
  • 3 Tbsp Oil

Capsicum Rice Vermicelli

Method:
– Coarsely powder the left over Rice Vermicelli. Keep aside.
– Heat oil in a big kadai and crackle mustard seeds.
– Add channa dal, Peanut/ Cashew nuts and fry until they turn slight golden in color.
– Add Onion and green chillies and fry till the onions are translucent.
– Add curry leaves and fry and then add Capsicum and enough salt and fry on high heat for 2-3 minutes.
– Remove from flame.
– Mix in the lemon juice and stir.
– Add the vermicelli to the tempering mixture along with chopped coriander and mix.
– Serve it warm with coconut chutney.

Note: You can also use the instant Rice Vermicelli instead. Prepare the Rice vermicelli as per instructions on pack. Completely cool before use.