Lemon Rice Vermicelli

Lemon Sevai

Lemon vermicelli is very refreshing change from the normal way we fry noodles. This simple tangy dish is suitable to be served anytime of the day.

Preparation time: 25 minutes

Cooking time: 20 minutes

Serves:   6

2 tablespoons Thirumala Ghee

1 tablespoon Bengal gram

1 teaspoon white gram

1 teaspoon mustard seeds

3 dried chillies, cut into 3 cm pieces

1 onion, sliced

2 green chillies, sliced

2 sprigs curry leaves

150 g tomatoes, seeded and sliced

150 g carrot, julienned

100 g peas

1 teaspoon turmeric powder

1 ½ teaspoons salt

100 ml water

400 g dried rice vermicelli, soaked in water for 1 hour and then soaked in hot water for 3-4 minutes and drained

80 ml freshly squeezed lemon juice

60 g dry roasted coconut


  1. Heat Thirumala Ghee and fry the Bengal gram and white gram till aromatic and golden brown.
  2. Add mustard seeds and dried chillies and fry till mustard seeds stop spluttering.
  3. Add in onions slices, chillies and curry leaves and sauté till onions turn golden brown.
  4. Add in the tomatoes, carrot, peas, turmeric powder and salt and water and sauté till carrots soften a little.
  5. Add in the drained rice vermicelli. Toss and stir fry till well combined. Adjust salt.
  6. Add in the lime juice and dry roasted coconut and toss well to mix.
  7. Serve.

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