Prepare Akki Semige or Rice Noodles as I had mentioned in my previous post. After you have relished enough, with Sweetened Coconut milk or Non Veg gravy, the remaining can also be eaten by seasoning the semige. It is a good variation to the already existing noodles.
Akki Semige - 2-3 cups, finely crumbled
Whole Red Chilli - 2, broken
Mustard Seeds - 1 tsp
Curry Leaves - 1 twig, leaves washed
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Ground Nut - 1 1/2 tsp (Optional)
Sugar - 1tsp
Salt to Taste
Dessicated Coconut - 1 tbsp
Oil - 1/2 tbsp
Heat oil in a wok or a heavy bottomed vessel. Once the oil is hot, add mustard seeds & allow it to splutter. Now add curry leaves, broken red chillies, urad & chana dal & the optional groundnuts. Stir fry till golden brown. Now add the coconut & stir fry for a minute or two. After the coconut turns golden brown or once the aroma of the fried coconut is released, add the crumbled semige & mix well. Now sprinkle salt & sugar. Mix & stir fry well. Once all the ingredients blend well with eachother, remove the wok from fire & serve hot.
Best to relish the preparation all by itself without any accompaniments.