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Lemon Sevai

Lemon Sevai Recipe | Indian Idiyappam Preparation | Rice Noodles

Should I start with “I love Lemon Sevai”  … when you clearly know by now that I love ANY kind of Sevai? ;)

Lemon sevai is nothing but a lemon flavored rice noodles dish popular in South India. If you have the Noodles, putting together this dish literally takes 2 minutes! Of course, making South Indian Rice Noodles the traditional way could even scare the daylights out of Gordon Ramsay. :P I usually stick to buying a rice noodles packet from the stores & I cook it according to package instructions. They’re pretty much like Pasta.

Lemon Sevai Recipe | Lemon Idiyappam

But this was a rare occasion when we actually made Sevai the traditional way. And can I just say – it makes a world of a difference if done the proper way! If you can buckle up and make it the proper way – kudos to you! But hey, I’m not gonna judge you if you decide to get a pack of Noodles from the stores!

Lemon Sevai Recipe | Lemon Idiyappam

You can make this in 2 different ways. My aunt makes it in the first method while mum makes the second. To be honest, both of these methods are super easy. Pick one and try it out.

Lemon Sevai METHOD 1: My Aunt’s Method

Here’s what you need -

Lemon Sevai Recipe | Lemon Idiyappam

To the cooked Sevai (Rice Noodles), add turmeic powder, salt & hing (asafoetida powder)
Lemon Sevai Recipe | Lemon Idiyappam

In a wok, heat oil and add mustard seeds, when that starts to crackle, add the chilli, both kinds of dals & fry for 1-2 minutes.
Lemon Sevai Recipe | Lemon Idiyappam

Add the oil (along with the seeds, chilli etc.) into the bowl with the Sevai. Also add in the freshly squeezed juice of a lemon
Lemon Sevai Recipe | Lemon Idiyappam

Mix very well.
Lemon Sevai Recipe | Lemon Idiyappam

Serve warm.
Lemon Sevai Recipe | Lemon Idiyappam

Lemon Sevai METHOD 2: My Mom’s Method

In a large wok, heat oil and add mustard seeds.
Lemon Sevai Recipe | Lemon Idiyappam

When they start to crackle, add the chana dal, urad dal & chilli. Fry for a minute.
Lemon Sevai Recipe | Lemon Idiyappam

Add hing, salt, turmeric powder & curry leaves to the sizzling oil. Let them fry for less than 10 seconds & switch off the flame. (My mom feels this way, you don’t get a raw turmeric smell in your final Lemon Sevai)
Lemon Sevai Recipe | Lemon Idiyappam

Add the Sevai to the oil (or oil to the sevai – doesn’t matter). Add the lemon juice. Mix extremely well.
Lemon Sevai Recipe | Lemon Idiyappam

Serve as is or with Coconut chutney. Your Lemon Sevai is ready!
Lemon Sevai Recipe | Lemon Idiyappam

Lemon Sevai
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Tiffin, Main course, Breakfast
Cuisine: South Indian
Serves: 4
Ingredients
  • 4-6 cups of Rice Noodles (or Sevai) {*See note below}
  • 2-3 Lemons, freshly squeezed juice (you can use more or less depending on how lemon-y you want your lemon sevai to taste like)
  • 4-6 Dry Red Chilli (or fresh green chilli)
  • 2 -3 tsp Black Mustard Seeds (Rai)
  • 4 tsp Chana Dal (Yellow Chickpea Lentil)
  • 4 tsp Urad Dal (Split Black Gram) {optional}
  • 2 tsp Salt (*adjust to taste – if your rice noodles has salt, use less)
  • 1 tsp Hing Powder (Asafoetida) {optional}
  • 2-3 TBsp any Vegetable Oil (I like using sesame oil. It gives an authentic Lemon sevai taste)
Note
  • Make Sevai or Idiyappam from scratch at home, let it cool and separate the noodles roughly with your hands. OR you can buy a rice noodles packet from the store & cook it according to package instructions
Instructions
METHOD 1
  1. To the cooked Sevai (Rice Noodles), add turmeric powder, salt & hing (asafoetida powder)
  2. In a wok, heat oil and add mustard seeds, when that starts to crackle, add the chilli, both kinds of dals & fry for 1-2 minutes. Add the curry leaves & fry for a few seconds.
  3. Add the oil (along with the seeds, chilli etc.) into the bowl with the Sevai. Also add in the freshly squeezed juice of a lemon
  4. Mix very well and serve warm.
METHOD 2
  1. In a large wok, heat oil and add mustard seeds.
  2. When they start to crackle, add the chana dal, urad dal & chilli. Fry for a minute.
  3. Add hing, salt, turmeric powder & curry leaves to the sizzling oil. Let them fry for less than 10 seconds & switch off the flame. (This way, you don’t get a raw turmeric smell in your final Lemon Sevai)
  4. Add the Sevai to the oil (or oil to the sevai – doesn’t matter). Add the lemon juice. Mix extremely well.
  5. Serve as is or with Coconut chutney.

 

About the author: Food Blogger, Recipe developer, Meal Planner .. and Chief Eating Officer! ;-)

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