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A tangy and light South Indian breakfast made from rice vermicelli. Flavored with a classic tempering of mustard seeds, lentils, and fresh lemon juice, it's a quick and refreshing meal ready in under 30 minutes.
For 4 servings
Cook the Rice Sevai
Prepare the Tempering (Tadka)
Sauté Aromatics and Spices
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A tangy and light South Indian breakfast made from rice vermicelli. Flavored with a classic tempering of mustard seeds, lentils, and fresh lemon juice, it's a quick and refreshing meal ready in under 30 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 304.26 calories per serving with 5.93g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Combine and Finish
Sauté finely chopped onions, carrots, peas, or bell peppers after the tempering and before adding the sevai for a more nutritious meal.
Replace peanuts with cashews for a different crunch and flavor. Roast the cashews in the tempering until golden.
For a different flavor profile, omit the lemon juice and turmeric. Instead, add 1/2 cup of freshly grated coconut at the end and mix well.
Add 1-2 dried red chilies along with the mustard seeds in the tempering for an extra layer of heat.
Made from rice vermicelli, Lemon Sevai is gluten-free (check package) and very light on the stomach, making it an excellent choice for breakfast or a light meal.
The carbohydrates from the rice sevai provide a quick and sustained source of energy to start your day or overcome a mid-day slump.
Ingredients like lemon juice (Vitamin C), turmeric (curcumin), and curry leaves are packed with antioxidants that help fight free radicals and reduce inflammation.
One serving of Lemon Sevai (approximately 1 cup or 140g) contains around 290-320 calories, making it a light and suitable option for breakfast or a snack.
Yes, Lemon Sevai is a relatively healthy dish. It is light, easy to digest, and low in fat. The use of lentils, peanuts, and spices adds protein, fiber, and micronutrients. To make it healthier, you can use minimal oil and add more vegetables.
The key is to not overcook the sevai and to immediately rinse it under cold running water after draining. This stops the cooking process and washes away excess starch, preventing the strands from clumping together.
While the authentic dish uses rice sevai, you can substitute it with roasted wheat vermicelli. The cooking time and texture will be slightly different, so follow the package instructions for cooking the vermicelli.
Lemon Sevai is best served fresh and warm. If you need to make it ahead, you can cook the sevai and prepare the tempering separately. Store them in the refrigerator and combine them just before serving, reheating gently in a pan.