AI-generated image
Lemon sevai (lemon rice noodles)
Elumichai sevai (எலுமிச்சை சேவை): steamed rice vermicelli tossed with lemon, chilli, peanuts and curry leaves
Sevai is pressed rice-flour vermicelli, and in Tamil Nadu and the Mysuru region the lemon version is a lighter alternative to lemon rice for a school lunch box. Today most homes use dried rice sevai, softened in hot water and steamed, then tossed with a turmeric tempering of mustard, dal, peanuts and green chilli and plenty of lemon. The common mistake is soaking the dry sevai too long, so it breaks into short mushy bits; it should be just pliable before it goes into the steamer. Chef's tip: toss with a fork, not a spoon, and lift rather than stir so the strands stay long.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 2 tbsp sesame or sunflower oil
- ½ tsp black mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 2 tbsp raw peanuts
- 2 green chilliesslit
- 1 tsp fresh gingerfinely chopped
- 12 curry leaves
- ¼ tsp ground turmeric
- ¾ tsp salt
- 3 tbsp lemon juiceabout 1 lemon
- 2 tbsp fresh corianderchopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Soak 7 oz dried rice vermicelli (rice sevai) in just-boiled water for 2–3 minutes, until pliable but still firm when bent. Drain, spread on a plate lined with a cloth and steam for 5 minutes until soft right through. Spread out and fluff with a fork.
7 minStep 2: Heat 2 tbsp sesame or sunflower oil in a wide pan over a medium heat. Add ½ tsp black mustard seeds and let it crackle, then add 1 tsp chana dal, 1 tsp urad dal and 2 tbsp raw peanuts and fry for 2 minutes until golden.
2 minStep 3: Add 2 green chillies, 1 tsp fresh ginger, 12 curry leaves and ¼ tsp ground turmeric and stir for 30 seconds.
1 minStep 4: Turn the heat to low, add the sevai and ¾ tsp salt and lift and toss with a fork for 2 minutes until evenly yellow.
2 minStep 5: Take off the heat, sprinkle with 3 tbsp lemon juice and 2 tbsp fresh coriander and toss once more. Cool before packing and pack with an ice pack.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lemon sevai (lemon rice noodles) take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Italian
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
