Ingredients:

• 1 packet – Rice noodles (or mung bean noodles)
• 1/2 cup- grated Coconut
• 10-12 dry Red Chillies
• 1/4 tsp Mustard Seeds for grinding and 1/4 tsp for seasoning
• 1 tsp fried gram (gram used for making chutney)
• A pinch of Asafoetida
• Handful of Curry leaves
• Urad Dal for seasoning
• 1 tbsp – Tamarind paste
• salt to taste (1-1.5 tsps)
• Jaggery for taste (or 1 tbsp sugar)
• Coriander for garnishing

Method:

1. Soak rice noodles in hot water until needed.
2. Method for sauce:
3. Coarsely grind coconut, red chillies, mustard, fried gram, tamarind paste and jaggery to a paste by adding a little bit of water.
4. Now take a few tbsps of oil in a kadai and heat it.
5. Then season with mustard seeds, asafoetida, dal and curry leaves.
6. You can also use groundnuts for seasoning.
7. When it turns golden brown, add the ground mixture along with salt to taste and saute until it leaves sides of the pan.
8. Now drain the rice noodles, quickly wash under running cold water and add the sauce to it. Mix thoroughly and garnish with coriander leaves.
9. Can be served hot or cold.

Recipe courtesy of Sify Bawarchi