When life hands you lemons, make a lemonade – so goes the saying.
Well, we made more than lemonade in this week’s series of “Cooking with
Lemons as the star ingredient”. Today’s dish is a much sought after
breakfast in my kitchen. Even DH who is not so fond of sevai / vermicilli or
string hoppers happily tucks this in , on a Sunday Morning :-)) Serve it to him
on weekdays, and errrr… that makes for a different story 😀
So, if you are fond of citrusy / tangy foods, stay tuned on this
week’s dishes. Today’s post – Lemon Sevai is a breeze. You can make it as plain
as you want or crank up the fibre content adding more veggies (my personal
favourites being capsicum, shallots and fresh peas – they take it to another
level altogether). You can also make it with store bought paniyaram or make the
string hoppers from scratch as I did for Ragi Sevai. Either way, ensure the
strings dont break too much, and in this dish remember Lemon is the star
:-))
Sending this to BM # 46 under “cooking with lemons”
theme.
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Serving suggestions : Coconut Chutney or as it is
Spice level : Medium
Lemony string hoppers
Ingredients :
- Cooked sevai / string hoppers : 3 cups
- Oil – 2 TBSP
- Cashewnuts – few
- Peanuts – 1 TBSP (optional)
- Onions – 1 large – minced fine
- Veggies – shredded bell pepper, peas (about 1/4 cup)
- Lemon juice – 2 TBSP
- Turmeric – 1/2 tsp
- Tempering : Mustard seeds, Urad Dal, curry leaves, Green chillies
(3 -4 nos) - Coriander leaves
- fresh coconut – 2 tsp (optional)
Method:
Note : I made this sevai at home – from scratch: Make a dough of fresh rice flour and hot water with a pinch of salt. Put into the chakli / ompudi mould and onto a idli stand, steam for 15 mins till done. Cool and gently fan it out on a wide flat plate
- If using ready made sevai, cook the rice sevai according to packet instructions. Cool thoroughly
- In a pan, heat oil. Temper with tempering ingredients, add peanuts
and cashewnuts and fry till golden brown (about 2 mins). - Add onions and veggies and saute till onions turn golden brown and
bell pepper is crunchy. - Now add the cooked sevai and toss lightly taking take not to break
the strings. - Switch off flame. Tip in lemon juice, coriander leaves, fresh
coconut. - Toss once more and serve immediately – as it is or with fresh
coconut chutney
Looks delicious. Will try soon.
perfect for lunchbox!!! so delicious
lovely picture and nice recipe..
Looks delicious. It must taste like lemon rice as you used rice sevai. I have some rice noodles at home. Will use it instead of sevai.
Yum lemon sevai. Loved your first line yaar. "When life hands you lemons, make a lemonade – so goes the saying" I do the same thing too
Nice and lemony. The pictures look great too.
very tempting sevai looks so delicious !!
Easy and tasty sevai…perfect bf!
Lovely breakfast nice an lemony.
Looks so colourful and bright Kalyani!
Love this tangy string hopper, i can have it anytime.
One of my favorite brakfast looks so delicious…
Wow a colourful and tempting sevai.
Love the lemony string hoppers!!
love the vibrant color
Tasty and colorful sevai!!
Simple and delicious semya. Love it for any meal 🙂