Kara Sevai (Lemon Vermicelli)
Course: Lunch
Cuisine: Indian
Diet: Vegetarian
Description
Kara Sevai is a flavorful, easy-to-make dish perfect for breakfast, light dinner, or even a lunch box meal. It’s a delicious option for both adults and kids, made without the use of onion or garlic. The tanginess of lemon combined with spices makes it a comforting and tasty choice.
Ingredients
- 2 cups Semiya (Vermicelli), cooked
- 2 tablespoons Fresh coconut, grated
- 1/2 teaspoon Asafoetida (hing)
- Salt, as required
- 1/2 teaspoon Sugar
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coconut Oil
- 2 teaspoons Lemon juice
- 2 tablespoons Coriander (Dhania) Leaves, finely chopped
For the paste
- 1/2 cup Fresh coconut
- 3 Green Chillies
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
To temper
- 2 teaspoons Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 2 tablespoons Raw Peanuts (Moongphali)
- A sprig of Curry leaves
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Instructions
- Begin by making a coarse paste with fresh coconut, green chillies, and mustard seeds in a grinder. Do not add water.
- Heat oil in a wok or kadai and temper with the ingredients listed under ‘To temper’. Let the dal and peanuts turn golden brown.
- Once the dal and peanuts are browned, add turmeric powder and asafoetida. Saute briefly.
- Add the prepared paste and cook for a minute.
- Add the cooked vermicelli (semiya), salt, and sugar. Stir everything together and let it cook on low heat for about 2 minutes.
- Add coconut oil, grated coconut, lemon juice, and coriander leaves. Mix well to combine all flavors.
- Serve hot and enjoy!
Tip: Kara Sevai can be packed in lunch boxes and pairs wonderfully with Burani Raita or Tomato Onion Cucumber Raita.
