Ingredients
(for 5 persons)
Rice Noodles – 600 g
Turmeric – ¼ tsp
For Tadka
Oil – ½ cup
Mustard seeds – 1 tsp
Chana dal – ½ cup
Urad dal – ½ cup
Red chili (Madrasi) – 2 Nos
Curry leaves – ¼ cup
Green chili (chopped) – 1.4 TBS
Salt – 4½ tsp
Lemon –1/3 cup
Yield – 2½ Liter
Process
- In a thick bottom vessel boil water and turmeric. The volume of water needs to be 5 times the volume of the rice noodles.
- Add the noodles after the water starts boiling. Allow boiling for 2 to 3 minutes. Immediately add equal quantity of cold water. Drain water after 2 minutes and keep the cooked sevai separately.
- Prepare tadka in the order given in the ingredient list from oil to green chili. Cook each ingredient nicely before adding the next.
- Do not add salt or lemon juice in tadka directly. Rather first add the cooked rice sevai to tadka and then salt. Stir nicely.
- Switch off the flame. Add the lemon juice and stir well.
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