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Ingredients
3 cups boiled rice sevai ( Cook with little salt)
1 small bunch of mint leaves
1/2 bunch of coriander leaves
Salt to taste
1 big green chilli
Bit of asafoetida
2 tsp of oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few cashews
Slightly roast the mint leaves in a drop of oil till it shrinks. Cool and grind with coriander leaves, green chillies, salt and asafoetida. Use as little water as possible to grind it.
Heat the remaining oil and add mustard seeds. When it splutters add both the dals and cashew. Let the cashews get roasted and turn golden brown. Now add the mint paste to it and keep cooking on low flame till dry. Finally add the cooked sevai and mix it really gently so that it doesnt break.
Serve warm with raita of your choice.