South India is known for the varieties and sub varieties of breakfast dishes. It includes many varieties of Sevai. As usual, these dishes can be made with homemade Idiyappam or Rice Sevai bought from the stores. If you buy Sevai from stores, it has to be soaked in hot water and used. Follow the instructions given on its packet since the preparation time changes depending on the variety you buy.
Lemon Sevai is one of the many varieties of Sevai which you can prepare. It looks gorgeous with its yellow color dotted with the green Curry leaves, Coriander Leaves and Green Chilli.
Cooked Idiyappam – 2 cups (Or Rice Sevai bought from the stores- ½ pocket. Cook as per instructions in the packet)
Ghee or Oil – 2 tsp
Split Cashews – 5 -This is optional
Mustard Seed – ½ tsp
Split Urad Dal – 1 tsp
Channa Dal – 1 tsp
Peanuts – 2 tbsp
Dry Red Chillies- 1 (broken)
Green Chillies – 1 (slitted)
Lemon Juice – 1 tsp
Asafoetida – one pinch
Chopped Coriander Leaves – 1 tbsp
Salt to taste
Heat the Ghee or Oil in a pan. Add Cashews and fry them golden. Remove and keep aside.
Add Mustard Seed, Urad Dal, Chana Dal, Pea Nuts, Red Chilli, Green Chilli and the Curry Leaves. Add Asafoetida. Stir fry till the Dal turns golden.
Add Salt and Turmeric Powder. Stir and mix them well. Switch off the flame. Add Lemon Juice. Mix well.
Add to the rice vermicelli or Sevai. Add chopped Coriander Leaves. Adjust Salt.
Note: If you feel it is little watery after adding the Sevai / Vermicelli, cook it in low flame for 2 minutes.