(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



  • 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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