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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Tuesday, August 16, 2011

Lemon Rice /Lemon Sevai


2 cups rice or 1 packet concord instant sevai packet
(people who are not from India can use rice noodles instead)
3-4 medium sized lemon (depends on how tangy you want it, I like mine real tangy)
4-5 green chillies - finely chopped
Unsalted cashew nuts - 7-10
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Freshly chopped coriander/cilantro leaves
1 sprig of curry leaf
A pinch of asafotida
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chilly - 2
Channa dal - 1/2 tsp
Urud dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - 3 tbsp
Salt to taste


Cook the rice and keep it aside. For two cups of rice use 4 cups of water as grains should be separated when cooked. Don't forget to add some salt and oil to it. If you want to make Sevai, then cook the sevai/rice noodles as per the instruction on the pack and set aside.

Meanwhile, take a wok, add oil and once it heats up add the following in this order - cumin, mustard, channa dal. Fry till Channa dal turns almost red. Reduce the flame and then add the urud dal fenugreek seeds, cashew nuts, dry red chilly, curry leaves, turmeric powder, chilli powder and asafotida. Take it off the flame and add the chopped green chillies.

Intermediately toss the rice or sevai/noodles into the wok and mix it. Then sprinkle the lemon juice and salt slowly tasting the mix each time till you are satisfied with the tangy taste. Garnish with freshly chopped coriander leaves, mix and serve warm.

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