Breakfast Series: Lime Sevai Recipe (Southindian Style Lime Vermicelli)

Lime sevai is a classic southindian breakfast. Normally this dish is prepared with freshly made / home made hoppers. Since we want a quick breakfast, we use the readily available roasted rice vermicelli.

This dish is vegan and gluten free, very easy to digest. We can serve this warm or cold, excellent to pack for school lunches and picnics. Even leftovers which is stored in the fridge can be resteamed and served, which actually tastes even better the next day.

Recipe Video on Vidyascooking Channel 😊

Ingredients:
450 Gram Roasted Rice Vermicelli (Anil Semiya)
6 Green Chilies Finely Chopped
5 Sprigs Curry Leaves
2 Tbsp Lime Juice
1/2 Tbsp Turmeric Powder
1/4 Tsp Asafoetida
1 Tsp Mustard Seeds
1/2 Tsp Split Black Gram Dhal
2 Dried Red Chilies
3 Tbsp Peanuts
Salt as per taste...

Method:
Prep with finely chopping green chilies and reserve. Squeeze limes and extract two tablespoon lime juice. Soak vermicelli in water for 10 to 15 minutes.

Heat a steamer with water. Drain the vermicelli and place in the steamer cover and cook until tender.

Heat 3 tbsp oil in a wok. Once the oil smokes place on medium flame, add mustard seeds, split black gram dhal and peanuts fry until the mustard sputters.

Once the mustard stops sputtering, place on low flame and add dried red chilies and asafoetida fry for few seconds.

Add curry leaves , chilies, lime juice and salt stir and fry for few seconds. Add the steam cook vermicelli and mix well. Check and add salt if needed and serve warm. We can garnish with extra lime juice and Enjoy 😉