Name: Traditional South Indian Sevai (Lemon, Tamarind, and Coconut Variations)
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: India
Ingredients: *For the Sevai Dough:**; 2 cups Idiyappam Flour (Roasted Rice Flour); 1 1/2 cups Water; 1 teaspoon Sesame Oil; 1/2 teaspoon Salt; *For Lemon Sevai:**; 2 tablespoons Sesame Oil (Gingelly Oil); 1 teaspoon Mustard Seeds; 2 Dry Red Chilies; 1 sprig Curry Leaves; 2 Green Chilies (slit); 1/4 cup Chana Dal (Split Chickpeas); 1/4 cup Raw Peanuts; 1/4 teaspoon Asafoetida (Hing); 1/4 teaspoon Turmeric Powder; 2 tablespoons Lemon Juice (adjust to taste); 2 tablespoons Fresh Coriander Leaves (chopped); Salt to taste; 2 cups Steamed Sevai (from the dough); *For Tamarind Sevai:**; 1 tablespoon Sesame Oil; 1 teaspoon Mustard Seeds; 1 sprig Curry Leaves; 1/4 teaspoon Asafoetida (Hing); 2 cups Steamed Sevai (from the dough); 1/4 cup Tamarind Pulp (thick, seedless); 1 teaspoon Jaggery (grated, optional); 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Red Chili Powder; Salt to taste

Sevai 🇮🇳 India

Kind of rice vermicelli mixed with either tamarind or lemon or coconut.

Vegetarian Lunch

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