Lemon Sevai

Name: Lemon Sevai
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves to serve 4
Ingredients: 2 pints water; 12 oz rice noodles (rice vermicelli); salt; 2 tablespoons vegetable oil; 1¼ teaspoons mustard; 1½ teaspoons cumin seeds; 1 teaspoon gram dhal; 1 teaspoon black gram dhal; 5 - 6 curry leaves; 2 medium-sized green chillies; 1 pinch asafoetida (giant fennel); 1 pinch turmeric powder; ½ lemon; fresh coriander leaves (to garnish)

Ready in 20 mins

Recipe by Mamtha Sunil Kumar

Lemon Sevai comes from the Tamil word 'Sevai' meaning Rice Vermicelli or rice noodles. This recipe is very easy to make and easy to digest. It's an ideal dish to be packed as lunch for a long journey. Sevai is often called idiyappam. It is a very healthy breakfast as it is easily digestible. Hubby loves anything savory so undoubtedly this is his favourite. Nowadays we get instant rice noodle packs very easily in the markets. Using instant noodles marginally compromises on the taste (compared to fresh shavige) but the recipe may get too complicated for western cooks otherwise.

Preparation Time

5 Minutes

Cooking Time

15 Minutes

Ingredients for Lemon Sevai

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 pints water
12 oz rice noodles (rice vermicelli)
salt
2 tablespoons vegetable oil
1¼ teaspoons mustard
1½ teaspoons cumin seeds
1 teaspoon gram dhal
1 teaspoon black gram dhal
5 - 6 curry leaves
2 medium-sized green chillies
1 pinch asafoetida (giant fennel)
1 pinch turmeric powder
½ lemon
fresh coriander leaves (to garnish)

How to Cook Lemon Sevai

Place the water in a thick bottomed pan and bring it to the boil. Add the rice noodles (rice vermicelli) along with a large pinch of salt and 1 teaspoon of vegetable oil. Initially the noodles will sink to the bottom, but once they are completely cooked they will rise to the top (about 5-6 minutes). Drain the hot water and add cold water, so that the vermicelli will not be stick together. Set aside.
In another thick bottomed pan, heat 2 tablespoons of oil and add the mustard seeds, cumin seeds, gram dal and black gram dal. When the dal turns golden brown add the curry leaves, green chillis, asafoetida and turmeric powder and sauté for 2-3 minutes. Drain the noodles and add to the mix. Stir well and remove from the heat. Squeeze in the juice of half a lemon and season with salt according to taste. Mix well and serve hot garnishing your Lemon Sevai with fresh coriander leaves.

MAMTHA SUNIL KUMAR'S HOT TIP:
Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavour, reminiscent of leeks. This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine.