Sevai Pepper

🔥 Prep

• Measure out 200 g Rice Vermicelli and keep ready in a large bowl.
• Crush 1.5 tsp Black Pepper coarsely using a mortar and pestle or a pepper mill.
• Measure 1 tsp Cumin Seeds and set aside.
• Roughly chop 8 pcs Cashew Nuts into halves or quarters.
• Measure 1.5 tbsp Ghee and keep in a small bowl.
• Rinse 10 pcs Curry Leaves and pat dry.
• Measure 0.8 tsp Salt and keep handy.

🔥 Cook

• 1. Bring a large pot of water to a rolling boil over high heat, add a pinch of salt, and cook the 200 g Rice Vermicelli for 2–3 minutes until just tender but still firm (al dente).
• 2. Drain the vermicelli immediately in a colander and rinse under cold running water for 30 seconds to stop cooking; drain well and set aside.
• 3. Heat a wide pan or kadai over medium heat and add the 1.5 tbsp Ghee; let it melt completely for 30 seconds.
• 4. Add the 1 tsp Cumin Seeds and sauté for 20 seconds until they sizzle and turn fragrant.
• 5. Add the chopped 8 pcs Cashew Nuts and fry for 1–2 minutes until golden brown, stirring constantly.
• 6. Add the 10 pcs Curry Leaves and fry for 10 seconds until crisp.
• 7. Sprinkle the crushed 1.5 tsp Black Pepper and 0.8 tsp Salt; stir for 15 seconds to release the pepper aroma.
• 8. Add the cooked and drained vermicelli to the pan; toss gently but thoroughly over medium heat for 2 minutes until everything is evenly coated and heated through.
• 9. Turn off the heat and let the Sevai Pepper rest in the pan for 1 minute to allow flavors to meld.

🔥 Serve

• Transfer the Sevai Pepper to a serving plate and garnish with a few extra curry leaves if desired.
• Serve hot as a breakfast or light meal accompanied by coconut chutney, tomato chutney, or a side of sambar.
• Optionally drizzle a teaspoon of extra ghee on top for added richness.