By Devi Poojari
September 1, 2023
Image Credit: Archana's Kitchen
Make this easy and quick tempered rice noodles, flavoured with lemon to eat with coconut chutney, as a light but filling breakfast option on busy weekdays.
Image Credit: Meri Saheli
1 packet rice sevai Juice of 1 lemon 2 green chillies, chopped 4-5 curry leaves 1 teaspoon mustard seeds 1 teaspoon chana dal 2 tablespoons coconut oil 1 teaspoon turmeric powder Salt, to taste
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Heat the coconut oil in a pan and temper the green chillies, mustard seeds, chana dal and curry leaves.
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Submerge the rice noodles in hot water for 5-7 minutes, until they cook completely.
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Add the turmeric powder and salt to the tempering mixture, before draining the noodles and adding to the pan.
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Using a spatula, toss the noodles thoroughly and add the lemon juice and salt.
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Mix well and serve warm with coconut chutney.
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