Ingredients:
Gooseberry/Nellikkai - 3 (big)
Instant sevai - 2.75 cups
Oil (as required)
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Chana dal/bengal gram - 1 tsp.
Asafoetida - 2 pinches
Peanuts - 1.5 tbsp.
Cashew nuts - 2 tbsp. (broken)
Turmeric powder - a pinch
Green chillies - 4 (slit)
Whole red chilli - 1
Curry leaves - a few
Salt - as required
Ginger - a small piece (chopped)
Method:
Cook sevai/rice noodles as per instructions in the packet. Keep aside.
Grate the gooseberries and keep aside.
Heat the oil and add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, peanuts, cashewnuts, red chilli, green chillies, ginger, curry leaves, grated goose berry and turmeric powder one by one and saute.
Mix the cooked sevai and required salt and enjoy with hot chutney.
Note:
The chutney I prepared for this sevai wasn't a perfect combo. It gave a bland taste. Better to have the sevai with a hotter side dish.
