Sunday, February 27, 2011

Lemon Idiyappam / Lemon Sevai

  • 1 packet Thin rice noodles
  • 2 Lemons
  • 3 tsp Oil
  • 4 Green chillies
  • 1/2 cup Onion finely chopped
  • 1/2 tsp Mustard seeds
  • 1 tsp Chana dal
  • 1 tsp Udal dal
  • 2 tbsp Broken cashew nuts
  • 1 tsp Ginger grated
  • 1 sprig Curry leaves
  • 4 tbsp Coriander leaves chopped
  • Salt to taste

  1. In a large vessel add water and allow it to boil well.
  2. Add the rice noodles to the boiled water.
  3. Remove from heat.
  4. Allow the noodles to soak in hot water for 10 mins.
  5. Strain the water and keep the noodles aside.
  6. Heat a kadai or wok, add oil, when hot add mustard seeds.
  7. When the seeds splutter add cashew nuts, chana dal and urad dal.
  8. Fry until golden brown, now add curry leaves, green chillies, ginger and onion.
  9. Fry until onions are transparent, add turmeric powder and salt.
  10. Mix well. Now add the cooked rice noodles and mix well.
  11. Close the lid and cook in medium flame for 3 mins.
  12. Now using the tip of the spatula break the noodles into small pieces.
  13. Switch off the stove.
  14. Squeeze the lemon juice to it, add coriander leaves and mix them all well.
  15. Close the lid and leave it for 2 mins.
  16. Serve hot with coconut chutney.

  1. The cooked noodles can be cut into small pieces with scissors and then added to the recipe.

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