• Rice noodles – 200gms
  • Water – about 1.5 liters
  • Salt – as per taste
  • For Seasoning:
  • 1. Grated coconut – ½ cup
  • 2. Mustard seeds – ½ tsp
  • 3. Urad dal – 2 tsp
  • 4. Cashew nuts – 1 tbsp
  • 5. Green chilies – 4
  • 6. Curry leaves – 2 strings
  • 7. Asafetida – a pinch
  • 8. Oil – 1.5 tbsp
  • Salt – as required


Cook the rice noodles as per the package instructions.
Normally rice noodles are 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 seasoning, heat oil in a kadai, add mustard seeds.

When seeds begin to pop, add urad dal & sauté till the dal turns golden.

Then put cashews & sauté, add the curry leaves, green chilies; let the curry leaves become crisp.

Add asafetida, grated coconut & sauté the coconut until it leaves out a nice aroma (take care not to brown the coconut).

Sauté for a maximum of 1 minute. Finally add the cooked rice noodles, adjust the seasoning and mix well and turn off the heat.

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