### TranslatedIngredients: 2 cups Semiya (Vermicelli) - cooked,2 tablespoons Fresh coconut - grated,1/2 teaspoon Asafoetida (hing),Salt - as required,1/2 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Coconut Oil,2 teaspoons Lemon juice,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1/2 cup Fresh coconut,3 Green Chillies,1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil,1/2 teaspoon Mustard seeds,1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon White Urad Dal (Split),2 tablespoons Raw Peanuts (Moongphali),sprig Curry leaves - A sprig of curry leaves ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kara Sevai, firstly make a coarse paste of coconut, green chillies & mustard in a grinder. Do not add water while grinding.Heat oil in a wok/ kadai & temper it with the ingredients that are listed under ‘to temper’ table.When the dal & peanuts turns golden brown, add in the turmeric powder & asafoetida. Saute this for a second & add in the ground paste.Roughly saute them & add in the sevai, salt & sugar. Mix them well. Let them cook them in low flame for 2 mins.When done, add in coconut oil, coconut, lemon juice & coriander leaves. Mix everything properly and serve hot.Pack Kara Sevai along with Burani Raita or Tomato Onion Cucumber raita for your Lunch box.
