Your folders
Your folders

Export 12 ingredients for grocery delivery
Step 1
Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.
Step 2
In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
Step 3
As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.
Step 4
Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.
Your folders

221 viewsglobaltableadventure.com
5.0
(1)
Your folders

343 viewsdelicious.com.au
45 minutes
Your folders

294 viewseverylittlecrumb.com
5.0
(6)
20 minutes
Your folders

788 viewsruchiskitchen.com
4.0
(20)
10 minutes
Your folders

273 viewsallrecipes.com
3.7
(11)
Your folders

303 viewsfavfamilyrecipes.com
5.0
(3)
50 minutes
Your folders

222 viewsallrecipes.com
4.5
25 minutes
Your folders

543 viewssouthernbite.com
4.9
(9)
35 minutes
Your folders

181 viewsfamilyfocusblog.com
4.5
(27)
Your folders

321 viewssmittenkitchen.com
Your folders

140 viewsbudgetbytes.com
35 minutes
Your folders
264 viewsfoodnetwork.com
3.6
(49)
35 minutes
Your folders

145 viewsallrecipes.com
4.7
(345)
1 hours
Your folders

529 viewsmexicoinmykitchen.com
4.9
(9)
60 minutes
Your folders

382 viewsiowagirleats.com
5.0
(1)
Your folders

238 viewstasteofhome.com
4.9
(14)
25 minutes
Your folders

270 viewsmrishtanna.com
4.9
(7)
20 minutes
Your folders

282 viewscooking.nytimes.com
4.0
(18)
Your folders

295 viewscooking.nytimes.com
5.0
(78)