Lemon Semiya Sadam

Recipe#10 in Mrs.K.M.Mathews recipe series..

Ingredients:

1. Vermicelli/Semiya, very thin variety - 3 cups
2. Lime/Lemon juice - 1 tbs
3. Kayam/Asafoetida - 1/4 tsp
4. Sugar - 1/4 tsp
5. Salt to taste
6. Oil - 3 tbs
7. Mustard seeds - 1/2 tsp
8. Turmeric powder - 1/8 tsp
9. Dry red chilli, cut - 2
10. Cashew nuts, chopped - 2 tbs
11. Raisins - 1 tbs
12. Green chilli, chopped - 1 tsp
13. Onion, chopped - 1/4 cup
14. Carrot, chopped - 1/4 cup
15. Cabbage chopped - 1/4 cup
16. Butter - 1/2 tsp
17. Coriander leaves, chopped - 1/4 cup

Method:

1. Roast semiya in a pan taking care not to change its color to brown
2. Cook semiya in hot water with salt 
3. Drain the semiya and add lime juice, asafoetida, sugar and salt to it and mix it.Take care not to mash the semiya
4. Heat oil in a pan and splutter mustard seeds
5. Add turmeric powder, dry red chilli, cashew nuts, raisins, onion and green chilli and saute it
6. Add carrot and cabbage and stir fry it
7. Add salt as per your taste
8. Add semiya to the above before the fresh color changes for carrot and cabbage
9. Mix all well and add butter to it
10. Top it with coriander leaves and switch off the flame

Note:

Cooked basmati rice can be used instead of semiya