South Indians are known for their variety of breakfast eats. There are some extremely easy ones which are ready in no time at all. One of them is the Rice sevai which is sun-dried and stored for use later. It is normally made during summer , but as of today, a small batch can be made any time of the year except during the monsoons. This rice sevai is just soaked for ten minutes in luke warm water, drained and seasoned as per preference. Posting the recipe of a Lemon sevai which my friend Chandra Muthukrishnan shared with me.
1 packet of Concord or Anil brand Rice sevai
Juice of one big sized lemon
3 tbsps finely chopped coriander leaves
3 tbsps grated coconut ( optional)
For the tempering:
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal/ split black gram
5 green chillies slit
1 dried red chilly broken into two
2 sprigs curry leaves
A large pinch of Turmeric powder
2 tbsps Peanuts
Soak the rice sevai in warm water for ten minutes. Drain well and keep aside. Heat the oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Once the urad dal turns golden brown add the green chillies, broken red chilly and curry leaves. Drop in the peanuts and turmeric powder and toss for a minute. Add the drained Sevai, salt, lemon juice and finely chopped coriander leaves. Mix and heat thoroughly on a gentle flame. Serve garnished with grated coconut.
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