Semiyayum Nenthrapazhavum - Vermicelli with Plantains
Author: 
Recipe type: Tea time
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tbsp ghee
  • 400 gm vermicelli
  • 400 ml milk
  • 400 ml coconut milk
  • ½ cup sugar (depending on sweetness)
  • A pinch of salt
  • A pinch of cardamom
  • 2 large plaintains (Nentrhrapazham), chopped
  • Fried cashews and raisins in little ghee, for garnishing
Instructions
  1. Heat ghee in your pressure cooker. Add the vermicelli and roast on low flame for 5 minutes.
  2. Add in the milk, coconut milk, cardamom, sugar and salt, give it a nice stir.
  3. Close the lid and cook for one whistle. Leave for 5 minutes on low flame and then switch off. Let the pressure go on its own.
  4. Once the pressure is gone, open the pressure cooker, give a nice stir again.
  5. Switch on the flame and add in the chopped plantains and leave it for 5-7 minutes on low flame, till the plantain becomes little soft. Add a little water if the vermicelli is too dry.
  6. Serve warm with the fried cashews and raisins as garnish.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/semiyayum-nenthrapazhavum-vermicelli/