Vermicelli Sweet Corn Usli Food

SWEETCORN SUNDAL |SWEET CORN USLI RECIPE

Steps:

• Heat water in a steamer and steam sweetcorns for about 8-10 minutes.
• In a pan , heat 1 Tbsp of oil . Add mustard seeds and allow it to splutter.
• Now add in cumin seeds/ jeera seeds and split urad dal , allow it to change colour.
• Add chopped green chilies , 1 sprig curry leaves , and 2-3 broken dry red chilies. Also add in 1/4 Tsp of Hing / asafoetida , mix well everything and Saute for 2-3 minutes.
• Now add in steamed sweet corns and stir well everything.
• Add salt as per taste and mix well everything.
• Add in grated fresh coconut , mix well everything on high heat and turn off the stove.
• Garnish with coriander leaves and squeeze in fresh lime juice , mix well and serve.

VERMICELLI SWEET CORN USLI

Steps:

• For complete instructions, visit the original site at https://cooking.nytimes.com/recipes/1022490-vermicelli-sweet-corn-usli?campaign_id=58

VERMICELLI SWEET CORN USLI

Steps:

• Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.
• In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
• As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.
• Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.