Lemon Sevai
Bright, zesty, and irresistibly light, Lemon Sevai is a South Indian classic that transforms humble rice vermicelli into a tangy, flavorful delight. With the vibrant punch of fresh lemon juice and zest, the savory crunch of roasted peanuts, and an aromatic tempering of mustard seeds, curry leaves, and split dals, this quick and easy recipe is perfect for a satisfying breakfast, snack, or light meal. Ready in just 30 minutes, Lemon Sevai is not only delicious but also a great way to whip up a wholesome, gluten-free dish in no time. Garnished with fresh coriander leaves, this dish pairs beautifully with a side of yogurt or a spicy pickle, making it a must-try for anyone craving authentic South Indian flavors. Perfectly balanced with spices, texture, and a hint of heat from green chilies, this recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli
- 4 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Cooking oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split urad dal (black gram)
- 1 teaspoon Chana dal (Bengal gram)
- 0.5 teaspoon Turmeric powder
- 2 pieces Green chili, slit
- 10 leaves Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Roasted peanuts
- 2 tablespoons Fresh coriander, chopped
Instructions
Begin by bringing a large pot of water to a boil. Add a pinch of salt to the boiling water and then add the rice vermicelli.
Boil the vermicelli for about 3-4 minutes until it is just cooked through. Do not overcook.
Drain the vermicelli in a colander and rinse under cold water to stop the cooking process. Allow it to drain completely.
In a large pan, heat the cooking oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Add the split urad dal and chana dal. Fry them until they turn golden brown.
Add the slit green chilies and curry leaves, sauté for a few seconds until the chilies are aromatic.
Stir in the turmeric powder and mix well.
Add the drained vermicelli to the pan and toss gently to combine with the tempered spices.
Pour the lemon juice and lemon zest over the vermicelli, sprinkle the salt, and mix everything well, ensuring that the vermicelli is evenly coated.
Add the roasted peanuts and give the sevai a gentle toss.
Cook for another 2-3 minutes on low heat to let the flavors meld together.
Garnish with freshly chopped coriander leaves before serving.
Serve the lemon sevai warm with yogurt or a pickle of your choice.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 3.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
