125gm rice vermicelli
1 tbsp oil
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 tsp ginger finely chopped
¼ cup finely chopped carrot & beans
1-2 green chillies vertically slit
Finely chopped coriander leaves
Curry leaves few
Salt to taste
Place rice vermicelli in a large bowl, cover with boiling water for 10 minutes. Loosen the noodles with a fork, drain and rinse with cold water.
Heat oil in a heavy base pan. Add mustard seeds and when it starts crackling add cumin seeds, urad dal, green chillies, ginger, curry leaves and chopped vegetables. Fry on medium for a minute and add cashew nuts and mix. To this add cooked rice vermicelli. Continue to stir till all the spices are mixed well and adjust the salt to taste. Cook for next 4-5 mins and turn off the heat. Serve hot with coconut chatney.