Lemon (rice) noodles also called Elumichai sevai in my language is a very authentic South Indian tiffin(breakfast) recipe. You can find this in our wedding menus as it is really light and makes you eat more 🙂
In India, at my home we used to make rice noodles by ourselves, especially during summer when all my cousins would come to my home in Chennai, my grandmother would teach us how to make these rice noodles. Since ninety percent of us were girls we were assigned tasks to do, one would make the idli s for the rice noodles, other would put it into the press and the stronger one would twist the top of the press which needs to be done with two hands to push the noodle strands out of the press. Then my grandmother would cool it and make a variety of different noodles out of it, then my whole family would sit together and enjoy a sumptuous sunday dinner 🙂
Life has changed so much now that everybody is busy that we dont have to cook everything from the scratch. So we go for easier and healthy options that we can sneak into our pantry, one among them is this instant rice noodles which you can find in the Indian/Korean stores. This comes in handy on a busy day when I couldn’t think of any dinner to cook, I would immediately make the lemon noodles, it is so easy and yummy which can be made in a jiffy.
Serves : 3
Instant Rice noodles – ½ packet
Water – As required to cook the noodles
Lime/lemon – 3 ( as per taste)
Oil – 2 tbsp
Salt – To taste
Mustard seeds – ½ tsp
Urad dhal – ½ tsp
Channa Dal – ½ tsp
Red chillies – 4 (Broken into pieces)
Curry leaves – 4 sprigs
Roasted Peanuts – a handful(Optional)
Hing powder – ½ tsp
Turmeric Powder – ½ tsp
Cook the rice noodles as per the packet instructions and keep it separately.
Heat a kadai/pan over medium flame, add 2 tbsp of oil to it.
Once the oil is hot, add the mustard seeds and allow them to splutter, then add in the urad dhal, channa dhal, red chillies, curry leaves and fry for 10 sec.
Then add in the roasted peanuts along with hing and turmeric powder, fry for another 20 sec.
Make sure not to burn any of the ingredients and cook in slow flame for even heating.
Toss the rice noodles into the seasoning mixture by adding salt such that the noodles turn into a nice yellow color.
Now squeeze in the lime/lemon juice as per your taste. Serve this an hour later so that the lemon flavor gets well incorporated into the rice noodles.
Best when served with coconut chutney.
Make sure to buy the noodles without any preservatives in it for a healthier option.
Lemon juice can be increased/decreased as per taste.
You can add cashews and raisins too for richness.
Finely grated ginger can also be added with the seasonings.