non-vegetariandairy-free
tamil
Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
25 min
566 cal
39gProtein
59gCarbs
20gFat
2Recipes
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Aromatic Coconut Sevai - a light, subtly sweet dish that's quick to make and truly comforting!
A light and flavorful South Indian breakfast made from steamed rice noodles tossed with fresh coconut and a crunchy tempering of lentils and spices. This classic tiffin dish is ready in under 20 minutes and is naturally vegan and gluten-free.
Serving size: 1.5 cups
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
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Aromatic Coconut Sevai - a light, subtly sweet dish that's quick to make and truly comforting!
This tamil dish is perfect for lunch or snack. With 353.17 calories and 5.23g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the rice sevai. Bring 4-5 cups of water to a rolling boil. Turn off the heat, add the instant rice sevai, and ensure it's fully submerged. Cover and let it sit for 3-5 minutes, or as per package instructions. Drain completely in a colander and gently fluff with a fork to separate the strands. Set aside.
Prepare the tempering. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, lower the heat and add the urad dal, chana dal, and cashews. Sauté for 1-2 minutes until the dals turn golden brown and aromatic.
Sauté the aromatics. Add the slit green chilies, finely chopped ginger, curry leaves, and hing to the pan. Sauté for about 30-40 seconds until the curry leaves are crisp and the raw aroma of ginger disappears.
Toast the coconut. Add the fresh grated coconut to the pan and sauté on low heat for 1-2 minutes until it's fragrant. Be careful not to brown the coconut.
Combine and finish. Add the cooked rice sevai, salt, and optional sugar to the pan. Gently toss everything together until the sevai is evenly coated with the coconut and spice mixture. Cook for 1 minute, then turn off the heat.
Garnish and serve. Squeeze fresh lemon juice over the sevai and give it a final gentle mix. Serve hot, either on its own or with a side of coconut chutney or sambar.