Lemon Rice Sevai | Noodles

Noodles Noodles Noodles and thank God for Rice Sevai that Amma Appa also love to relish! Any Lemon based preparation like Lemon Rice, Lemon Rasam, Lemon Pineapple Rasam, Lemon Pickle and the list goes on, is Appa's favourite! Amma will either make this for sevai or a combination of Lemon Sevai, Rice Sevai and / or Veggie Rice Sevai Delight!

Though the fresh taste of homemade sevai wherein we prepare the rice batter and then steam the dumplings and using Sevai Nazhi press to make fresh sevai, is amiss....this too tastes great and is instant!

INGREDIENTS

125 gm Instant Rice Sevai | Noodles

Water, for Sevai

1 tsp Haldi | Turmeric Powder
1/2 tsp Channa Dal
1/2 tsp Urad Dal

1/2 tsp Rai | Mustard Seeds
25 gms Groundnut | Peanut
1 sprig Kadhi Patta | Curry Leaves
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 Sukhi Lal Mirch | Dried Red Chilli,
1 Lemon's Juice

1 tsp Oil 

To taste Salt

METHOD

• In a large vessel boil water and then switch off the gas. Mix haldi and salt and then add the Instant Rice Sevai. The sevai must be completely covered by boiling hot water. Cover and after 3 minutes, drain the water completely. Due to haldi, the sevai would have turned a nice yellow color. Transfer the cooked sevai to a plate and spread them gently across the plate so that they are fluffy and separated.
• In a non stick pan, heat oil and add rai, urad dal, channa dal, groundnut, dried red chilli and curry leaves.
• When rai splutters add cooked sevai and gently mix well. On low flame cook for 2 minutes and then switch off gas.
• Add lemon juice and mix gently.
• Transfer to a serving bowl and garnish with finely chopped dhania leaves.
• Serve hot along with Coconut Chutney.

This was today's breakfast and Appa thoroughly enjoyed it! Lemon Rice Sevai is one favourite menu item in SouthIndian weddings | occasions.

We have used:

1. Concord Pure Rice Sevai

2. Til Sona Oil - Sesame Oil
3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.