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Monday, October 16, 2017

Spicy Lemon Rice Vermicelli

How to make Spicy Lemon Vermicelli | Rice Seviyan| Lemon Flavored Vermicelli Upma Sevai | Lemon Bhath | Spicy Lemon Rice Noodles Recipe

Hello Friends,

I'm back with one more super quick and very delicious breakfast recipe for you. Sharing recipe with step by step pictures.

Vermicelli aka Seviyan, Sevai or semiya is a long, very fine strands of pasta used extensively in Indian cooking for making sweet and savory dishes. 

They can be used in many delicious ways in Indian cooking. Vermicelli recipe preparation is generally effortless, super quick and can be cooked with less or no oil. They are high in carbs, but low in fiber, calorie dense, but low in sodium and fat free. The term vermicelli literally mean "little worms. 

In today's recipe I'm going to use rice vermicelli. The interesting thing about this type of vermicelli is that they are very delicate, it gets cooked very fast and even just soaking them in hot water works great for this recipe. 

Let's get started 

☑ Recipe details 

🔹Preparation time 3-5 Minutes 
🔹Cooking time 3-5 minutes
🔹Servings 2
🔹Cuisine - South Indian

☑ Ingredients required 

🔸1 cup - 200 grams rice vermicelli 
🔸3-4 tsp desiccated coconut or coconut milk powder
🔸2-3 green chillies or as preferred 
🔸 ½ lemon - juice or as preferred 
🔸1 dry red chilli 
🔸8-10 cashewnuts
🔸8-10 curry leaves
🔸⅛ tsp urad dal - split black gram dal
🔸⅛ tsp chana dal - 
🔸1 tsp mustard seeds
🔸1-2 tsp cooking oil or ghee

♨ Step 1 boil vermicelli 

◾Bring water to a boil in large saucepan. Add salt and 1tsp cooking oil. Add rice vermicelli, cook it for 3-4 minutes or until done. Cooking will be done considering the quality of rice vermicelli used. If you're using very fine rice vermicelli, then don't cook it for long, just submerge them in boiling water for 2-3 minutes, every minute or two, give the vermicelli a quick stir and then keep them under running tap water for 10-12 seconds and drain the water. Keep it aside until called for.

♨ Step 2 cooking time

◾Heat the oil in a frying pan. Add urad dal and chana dal. Stir fry for 12-15 seconds, then add cashewnuts. Add the mustard seeds allow it to splutter. Now add curry leaves, green chillies and red chilli. Stir fry for a few seconds. 

◾Add the rice vermicelli and desiccated coconut, stir fry for 15-20 seconds. 

◾Add salt and a pinch of turmeric powder. Mix it all well. Cook it for a minute or two on slow flame.

◾Take off the fire, add lemon juice, garnish it with fresh grated coconut  and coriander leaves. Serve it hot 


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