Lemon Sevai

Sevai is a traditional tiffin recipe made with rice and served with potato masala on the side. The original method of making sevai is quite a tedious task wherein you grind the rice, steam it, make balls and pass it through a sevai press. I remember back in India making sevai used to be a family event where mom would make the sevai batter and my dad and brother would help make the soft fluffy sevai by passing it through a traditional sevai maker.

Of course, in today's fast paced world we do get dry rice vermicelli which can be used for making instant sevai. You can find dry rice vermicelli either in the Indian store or Asian markets. Sevai can be spiced up any way you like. One way is to use lemon, just like the recipe below. You can also season with coconut and make coconut sevai or add yogurt and make thayir sevai. This is an entry for Nupur's A to Z of Indian Vegetables and for the RCI - Tamil Cuisine Event.

Lemon Sevai

Ingredients
1/2 packet of instant rice vermicelli
1 tsp of mustard
1 tsp or urad dal
1 tsp of channa dal
1 or 2 green chillies
A few curry leaves
Fresh cilantro for garnish
2 tsp of cashews for garnish
2 tsps of lemon juice
1/2 tsp of turmeric powder
A pinch of asafoetida
Salt to taste
Oil as needed

Method
1. Put a big pot of water to boil. Once the water boils add the instant rice vermicelli. Keep stirring and remove as soon as it is cooked. This takes hardly 3 to 4 minutes. Do not overcook as it will become sticky and lumpy. Drain and spread out on a plate to cool.
2. Pour oil in a pan and add the mustard. Once they splutter add urad dal, channa dal, green chillies and curry leaves.
3. Add the turmeric powder and asafoetida mix well and remove from the flame.
4. Transfer the rice vermicelli to the pan with seasonings and mix well. You can do this with your hand (clean hands of course).
5. Add salt, lemon juice and cilantro and mix till all are incorporated.
6. Garnish with roasted cashews.