Lemon Sevai
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Ingredients
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- Cooked Rice noodles - 3 cups( Refer to the recipe with the provided link)
- Lemon juice - extracted from 1 lemon
- Ginger, chopped finely - 1 inch piece
- Green chillies - 2 to 3 ( finely chopped)
- Curry leaves - 5 to 6
- Coriander leaves - finely chopped
- Gingelly oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Chana dal - 1 tsp ( kadalaparuppu)
- Split urad dal - 1/2 tsp ( ulutham parupu)
- Asafoetida - a pinch
- Turmeric powder - 1/2 tsp
Method:
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- Heat oil in a kadai. Add asafoetida and mustard seeds.
- When it splutters add chana dal , urad dal and saute till golden brown.
- Add curry leaves,ginger,green chillies and turmeric powder.
- Saute for a second and add the cooked sevai/rice noodles.
- Mix well and break the noodles slightly.
- Switch off and pour lime juice.
- Mix well and garnish with chopped coriander leaves.
Serve with coconut chutney. coriander leaves in the chutney's recipe is optional.
THENGAI SEVAI
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- Sevai/rice noodles - 3 cups
- Coconut oil - 2 to 3 tsp
- Mustard seeds - 1 tsp
- Red chillies - 3
- Urad dal, chana dal - 1 tsp each
- Curry leaves - a sprig
- Shredded coconut - 1/2 cup
- Cashews - 5(roasted to golden brown in a tsp of ghee)
You can also do this tempering without coconut and cashews.
- In a kadai, add coconut oil and mustard seeds.
- When it splutters, add the dals and saute till golden brown.
- Add curry leaves and red chillies.
- Saute for few sec and add shredded coconut.Fry for 2 to 3 sec more.
- Add the cooked rice noodles/sevai and mix well.
- Garnish with roasted cashews.
Serve with coconut chutney.
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