What is Lemon Sevai?
Lemon Sevai, also known as Lemon Idiyappam, is a delightfully zesty South Indian dish that combines soft rice noodles with a fresh lemon juice and seasoned with mustard seeds, curry leaves, and crunchy peanuts. Perfect for breakfast, lunch, or a light dinner, this dish is quick and easy to prepare, making it ideal for busy mornings or light dinners or even as a tea time snack.
Lemon Sevai holds a special place in South Indian cuisine and is a staple in many Tamil Nadu households. Over the years it has gained popularity across South India and is breaking barriers to be one of the quickest and much loved meals that can be put together.
How to make Lemon Sevai
To make Lemon Sevai, start with steamed rice noodles. You can either use leftover idiyappam or sheviyo as we call them in Konkani. If neither are available you can use store bought dried rice sevai and follow the instructions on the package to refresh and steam them. In a pan, heat some oil and add mustard seeds, urad dal, and curry leaves. Once they crackle, add green chilies, turmeric powder, and a pinch of asafoetida. Squeeze in fresh lemon juice and mix well. Toss the rice noodles into the pan, ensuring they’re evenly coated with the tangy mixture. Garnish with roasted peanuts and fresh coriander leaves for added flavor and texture.
Healthy, Tasty, Versatile & More
Lemon Sevai is not only delicious but also healthy as it is packed with essential nutrients and makes for a balanced meal, an ideal choice for breakfast especially for those looking for a gluten free and vegan option. It’s a versatile dish that can be enjoyed on its own (the way I like it) or paired with a chutney of your choice.
Lemon Sevai
Ingredients
- 200 grams dried rice sevai or you may use 4 cups crumbled fresh sevai/stringhoppers
- 2 tablespoons coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 sprig curry leaves
- ¼ cup raw unsalted peanuts
- 1 medium onion finely chopped
- 1-2 green chillies slit
- ½ teaspoon turmeric powder
- 2 tablespoons fresh lime or lemon juice
- ¼ cup chopped coriander leaves
- Salt to taste
Instructions
- If you are using fresh sevai/stringhoppers then just crumble them lightly and keep aside. If using dried sevai then refresh them in hot water or as instructed on the package. Drain and set aside.
- In a wok or pan heat the coconut oil and add the mustard seeds. When they stop spluttering add the urad dal.
- Reduce the heat and add the curry leaves and peanuts and fry until the peanuts and urad dal turn golden.
- Add the chopped onions and green chillies and fry until translucent.
- Now add the turmeric powder & salt and mix everything well
- Add the crumbled or drained sevai, lime juice and mix everything well gently, taking care to see that the sevai doesn’t break too much or else it will lose it’s texture.
- Check the taste and add more salt or lime juice if required
- Garnish with chopped coriander leaves and serve hot
Disclaimer
The nutritional values are only indicative.
Hi Shireen,
Thanks for the lovely receipe. Missed your post. Hope you are fine.
Thanks a lot for your comment Occie! I am doing great!