Growing up, the making of semiya used to be a day-long affair at home with preparations starting in the morning to make the rice paste which then gets cooked and then using a special machine, thin strands of rice vermicelli are passed out which are then cooked to make this yummy coconut vermicelli. Nowadays, instant rice vermicelli is readily available which makes making this dish easy.

Coconut Semiya or Vermicelli

Ingredients:

• 1 packet instant rice vermicelli
• 1 cup grated coconut
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp broken urad dal (split black gram)
• A handful of raisins
• 1/4 tsp asafoetida
• 1 green chilli, chopped
• 4-5 curry leaves
• 2 dried red chillies, broken
• Salt to taste

Method:

• Prepare the instant rice vermicelli as per the instructions in the packet. Drain well and keep aside.
• In a separate pan, heat the oil and when warm, add the mustard seeds, urad dal, asafoetida, green chillies, dried red chillies, curry leaves, raisins and stir for a few seconds till the urad dal becomes red and the raisins start to plump up.
• Now add the grated coconut and stir well till it starts to brown and crisp up.
• Add salt to taste and continue stirring till the coconut is slightly brown and crisp.
• Now add the drained vermicelli and stir well to mix together.
• Remove from the flame and serve hot.

This is yummy both as a slightly heavy breakfast or a light meal.