Lemon Sevai Recipe (Lemon Idiyappam Recipe, Elumichai Sevai)
Got some leftover idiyappam sitting in the fridge? Don’t let it go to waste! Turn it into this simple, tangy and delicious lemon sevai in just a few minutes. Cooked sevai or idiyappam, lemon juice, curry leaves, red chilli, turmeric powder and a simple tempering makes this a quick breakfast. It can be served without any side dish and also as a snacks with a cup of tea.
Equipment
Cooking pot
Ingredients
For Cooking Sevai
- 200 grams Instant Rice Sevai (Rice vermicelli)
- 2 liter Water
- 1 teaspoon Salt
For Tempering
- 1 tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal (Ulundu Paruppu)
- ¼ teaspoon Asafoetida
- 2 no Dry Red Chillies broken into small pieces
- 1 sprig Curry leaves
For Flavourings
- 1 teaspoon Turmeric Powder
- 2 tablespoon Lemon Juice
- 1 teaspoon Salt
Instructions
- You can use leftover idiyappam for this recipe. Or use instant rice sevai. Bring water to a full boil. Add in salt and mix well. Now add in the rice sevai and switch off the heat. Let the sevai sit in the hot water for 1 minute. Now strain this completely and set aside to cool.
- Now make tempering. Heat oil in a pan, add mustard seeds, urad dal, dry red chillies, asafoetida, curry leaves and allow them to splatter.
- Now turn off the heat and add in turmeric powder, lemon juice and salt and mix well.
- Finally add in the cooked strained sevai and toss to coat. Serve hot.
Nutrition
Nutrition Facts
Lemon Sevai Recipe (Lemon Idiyappam Recipe, Elumichai Sevai)
Serving Size
1 g
Amount per Serving
Calories
435
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
2558
mg
111
%
Potassium
82
mg
2
%
Carbohydrates
86
g
29
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
49
IU
1
%
Vitamin C
28
mg
34
%
Calcium
60
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.