non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
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Tangy, aromatic Lemon Ragi Sevai – a fiber-rich, quick to make meal that's perfect for a light dinner!
A healthy and tangy South Indian breakfast made with finger millet vermicelli. This quick and easy dish is packed with flavor from a classic tempering of mustard seeds, lentils, and fresh lemon juice.
Serving size: 1.5 cups
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Tangy, aromatic Lemon Ragi Sevai – a fiber-rich, quick to make meal that's perfect for a light dinner!
This chettinad dish is perfect for dinner. With 288.09 calories and 6.06g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare the ragi sevai according to the package instructions. This typically involves soaking the sevai in hot, salted water for 3-5 minutes, then draining it completely in a colander. Gently fluff with a fork to separate the strands and prevent clumping. Set aside.
Heat sesame oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.
Add the slit green chilies, curry leaves, grated ginger, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the turmeric powder and salt. Mix well to combine with the onions.
Add the prepared ragi sevai to the pan. Gently toss everything together, ensuring the sevai is evenly coated with the tempering mixture. Cook for 2-3 minutes, allowing the flavors to meld together.
Turn off the heat. Drizzle the fresh lemon juice over the sevai and garnish with chopped coriander leaves. Give it a final, gentle mix.
Serve the Lemon Ragi Sevai immediately while it's hot and fresh.