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Main Course

Vermicelli(Semiya) Vilayichathu

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 2 servings

2 cup Vermicelli Semiya
3/4 cup Coconut — grated
10 nos Raisins Unakka munthiri
8 nos Cashew nuts
1/2 cup Sugar
Oil, to taste
1 tsp Ghee

Preparation

Step 1
For preparing semiya vilayichath, break the semiya.
Step 2
Fry semiya in oil till it turns brown in colour.
Step 3
Meanwhile fry coconut, cashew nuts, raisins and sugar in ghee.
Step 4
Drop in the semiya and give it a good stir.
Step 5
Semiya vilayichath is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Vermicelli(Semiya) Vilayichathu

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 2 servings

2 cup Vermicelli Semiya
3/4 cup Coconut — grated
10 nos Raisins Unakka munthiri
8 nos Cashew nuts
1/2 cup Sugar
Oil, to taste
1 tsp Ghee

Preparation

Step 1
For preparing semiya vilayichath, break the semiya.
Step 2
Fry semiya in oil till it turns brown in colour.
Step 3
Meanwhile fry coconut, cashew nuts, raisins and sugar in ghee.
Step 4
Drop in the semiya and give it a good stir.
Step 5
Semiya vilayichath is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.