Who doesn’t like noodles?
Noodles are comforting food that breaks the monotony of everyday food. There are so many varieties and different recipes to make noodles. With lots of vegetables or with meat, and the best part is, you don’t need to spend hours in the kitchen to impress your friends or family. This noodles recipe is little different and full of Indian flavors. Instead of adding vegetable with noodles I served vegetable coconut curry with it. The inspiration of this recipe is Kerala or Tamilnadu’s famous breakfast recipe Idiyappam / Sevai. They serve fresh idiyappam with spicy curry that looks really tempting and different. We mostly eat curry with rice or chapatis, so this recipe gives a interesting twist to the regular food.
- 2 cups Mixed Vegetables
- 2 tbsp. Oil
- 1 Onion, finely chopped
- 1 tbsp. Ginger-Garlic Paste
- 1 1/2 tsp. Dhaniya Powder (Coriander Powder)
- 1 tsp. Cumin Seeds
- 3/4 tsp. Haldi Powder (Turmeric Powder)
- 1/2 tsp. Red Chilli Powder
- 1 tbsp Tomato Paste
- 1 1/2 cups Vegetable Broth
- 1 1/2 cups Coconut Milk
- 1/4 tsp. Black Pepper Powder
- 2 tbsp fresh lime Juice
- 2 tbsp chopped fresh Coriander Leaves
- Salt to taste
- Heat the oil in a pan and add cumin seeds.
- When they start to splutter add ginger-garlic paste and onion.
- Cook onion on medium flame until little brown in color.
- Add all the dry spices and tomato paste. Mix it well and cook for few minutes.
- Add mixed vegetables and cook them on high heat. Add vegetable broth if needed.
- Now add coconut milk, salt, and 1/4 tsp. pepper and bring to a boil.
- Add vegetable broth, mix it well.
- Reduce the heat to medium low and simmer for almost 10 minutes until the vegetables are tender and the gravy is to the consistency of your taste.
- Add lemon juice and garnished with chopped coriander leaves.
- 1 packet of Rice noodles
- 3 tsp Oil
- 1 tsp Rai (Mustard Seeds)
- 2 nos dry Red Chillies, break in to half
- 5-6 Green chillies
- 8-9 curry leaves
- 1 tsp. Channa Dal
- 1 tsp. Urad Dal
- 1/2 tsp. Turmeric Powder
- 1/4 cup broken Cashewnut
- 2 tsp. Lemon Juice
- Coriander Leaves finely chopped for garnishing
- Cook noodles according to cooking directions.
- Drain and mix some oil in the noodles
- Heat oil in a broad pan. Add mustard seeds, urad dal and chaana dal.
- When seeds crackles, add dry chillies, green chillies, and curry leaves.
- Fry for 30 seconds and add turmeric powder and cashews.
- Cook until cashews are light brown in color.
- Next add the cooked noodles and salt.
- Mix it well and cook for another 2 minutes
- Finally, add the chopped coriander leaves and lemon juice.
- Serve hot with the curry.