Nut-Free Lemon Sevai

Bright, zesty, and completely nut-free, this Lemon Sevai is a refreshing twist on a classic South Indian breakfast dish. Made with silky rice vermicelli, this quick and easy recipe comes together in just 30 minutes, making it perfect for busy mornings or light meals. Enhanced with the tangy goodness of fresh lemon juice, a touch of turmeric for vibrant color, and aromatic spices like mustard seeds, cumin, and curry leaves, this dish is packed with flavor without relying on nuts. A pinch of sugar balances the tangy notes, while green chilies add just the right amount of heat. Finished with a sprinkling of coriander leaves, this recipe is a delightful, gluten-free, vegetarian option that can be served warm or at room temperature. Perfect for those with dietary restrictions, this versatile Nut-Free Lemon Sevai will brighten up your table and satisfy your taste buds!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli
• 1500 milliliters Water
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 2 medium Green chilies
• 10 leaves Curry leaves
• 4 tablespoons Lemon juice
• 1 teaspoon Sugar
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

In a large pot, bring 1500 ml of water to a boil. Add 1 teaspoon of salt and the rice vermicelli. Cook according to the package instructions until the vermicelli is soft but not mushy. Drain the vermicelli in a colander and rinse it under cold running water to stop the cooking process. Set aside to drain completely.

Step 2

Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.

Step 3

Add 1 teaspoon of cumin seeds, 0.25 teaspoon of asafoetida, and 10 curry leaves. Stir for a few seconds until the cumin seeds are toasted and aromatic.

Step 4

Add 2 medium, finely chopped green chilies, and sauté for another minute.

Step 5

Reduce the heat to low and add 0.5 teaspoon of turmeric powder. Stir well to combine with the oil and spices.

Step 6

Add the cooked and drained rice vermicelli to the pan. Toss gently to coat the vermicelli evenly with the spice mixture.

Step 7

Add 4 tablespoons of lemon juice, 1 teaspoon of sugar, and additional salt if needed. Mix well, ensuring the lemon juice is evenly distributed.

Step 8

Garnish with chopped fresh coriander leaves before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	1880 grams (1880.0g)

Amount per serving	% Daily Value*
Calories	632

Total Fat 41.80g	54%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 25.30g
Cholesterol 0mg	0%
Sodium 2920mg	127%
Total Carbohydrate 63.70g	23%
Dietary Fiber 4.60g	16%
Total Sugars 7.70g
Protein 6.10g	12%

Vitamin D 0IU	0%
Calcium 172mg	13%
Iron 4mg	22%
Potassium 348mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 3.7%

Carbs: 38.9%