Friday, July 23, 2010

Lemon Rice Sevai

  • Rice Sevai - 3 cups
  • Mustard seeds - a pinch
  • Urud dhall - 1/2 tsp
  • Bengal gram - 1 tsp
  • Green chillies - 3 (chopped finely)
  • Onion - 1 (big) (chopped finely)
  • Turmeric powder - 1/4 tsp
  • Lemon juice - 2 tsp
  • Curry leaves - few
  • Corinader leaves for garnishing
  • Oil - 2 tsp
  • Water as required
  • Salt as needed
  • Boil the water with little salt and switch off the stove.
  • Add the rice sevai immediately to the boiled water and close it for 5 mts.
  • Open the lid and filter out all the water and keep aside.
  • Now in a kadai, add oil.
  • When it is hot, add mustard seeds, urud dhall, bengal gram.
  • When the seeds splutter, add the onion, green chillies, curry leaves and cook till the onion becomes transparent.
  • Add the turmeric powder and salt.
  • Add the sevai and mix well till the sevai changes its colour to yellow.
  • Now add the lemon juice, mix again and switch off the stove.
  • Garnish with coriander leaves and serve hot.
  • Can be eaten as it is or can have even the pickle as the side dish.
[Note: Take the water quantity such that, all the sevai gets fully immersed in water]

0 lovely comments:

Related Posts with Thumbnails

My Wonderful Followers


Add to the circles

Learning-to-cook   © 2008-2015. Template Recipes by Emporium Digital