Got some leftover idiyappam sitting in the fridge? Don’t let it go to waste! Turn it into this simple, tangy and delicious lemon sevai in just a few minutes. Cooked sevai or idiyappam, lemon juice, curry leaves, red chilli, turmeric powder and a simple tempering makes this a quick breakfast. It can be served without any side dish and also as a snacks with a cup of tea.
Lemon Sevai Recipe (Lemon Idiyappam)
Lemon Sevai is a quick and easy breakfast recipe which you can make in just few minutes. If you have some leftover idiyappam or sevai, you can turn them into this lemon sevai within minutes.
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This is one of my favorite ways to use leftover idiyappam. It is simple, flavourful and tastes even better with coconut chutney, tomato chutney on the side.
About Lemon Sevai Recipe
Idiyappam or string hoppers is one of our favorite South Indian breakfast dishes. Usually it is enjoyed with grated coconut, sugar or creamy coconut milk.
But sometimes I like to make a savory version using the cooked idiyappam like coconut sevai, tomato sevai, tamarind seva or even plain tempered sevai.
This lemon sevai is similar to lemon rice, where the soft sevai is tossed with a simple lemon tempering. It is tangy, mildly spicy and full of flavour.
To make lemon sevai, just prepare a tempering with mustard seeds, urad dal, dry red chilli and curry leaves, then add turmeric and lemon juice. Toss in the cooked sevai and mix everything well. The turmeric gives it a lovely yellow color and the lemon adds a nice tangy taste.
I like serving this for a warm breakfast or light dinner. Serve it alongside with pottukadalai chutney or thakkali kara chutney. If you enjoy lemon rice, you will definitely enjoy this simple lemon sevai too.
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Ingredients
- Sevai or Cooked Idiyappam: I have used cooked and cooled instant rice sevai. If you are using idiyappam, Shred them into small pieces before making the sevai.
- Oil : Use gingelly oil or coconut oil for the traditional taste.
- Mustard seeds and Urad dal : Mustard seeds and urad dal are added to the tempering, Let them splutter well before adding the other ingredients.
- Asafoetida : A small pinch of asafoetida adds a nice aroma to the tempering.
- Dry red chillies : You can adjust the quantity based on how spicy you like it.
- Curry leaves : Curry leaves add fresh aroma and flavour to the sevai.
- Turmeric powder : Add little turmeric powder for its beautiful yellow color.
- Lemon juice : Freshly squeezed lemon juice gives the sevai its main tangy flavour. Add it according to your taste.
- Salt : Add it little by little, as cooked idiyappam also contains salt.
Step by Step Pictures
Cooking Sevai
1)You can use leftover idiyappam for this recipe. Or use instant rice sevai.
2)Bring water to a full boil. Add in salt and mix well.
3)Now add in the rice sevai and switch off the heat. Let the sevai sit in the hot water for 1 minute.
4)Now strain this completely and set aside to cool.
Tempering Spices
5)Now make tempering. Heat oil in a pan, add mustard seeds, urad dal. Let them get golden brown.
6)Now add in asafoetida.
7)Add in dry red chillies and curry leaves.
Make Lemon Sevai
8)Once spices has splattered. Add in turmeric powder
9)Add in lemon juice and mix well.
10)Add salt to taste.
11)Mix this really well.
12)Finally add in the cooked strained sevai and toss to coat.
13)Lemon sevai ready to serve.
14)Enjoy.
Expert Tips
- Add a handful or roasted cashews or peanuts for extra flavour and texture.
- Let the cooked sevai cool completely before adding it to the tempering. This helps prevent it from becoming sticky or mushy.
- Add lemon juice little by little and adjust it to your taste. You can always add more if you like your sevai extra tangy.
Storage and Serving
Lemon sevai tastes best when served fresh and hot. If you have leftovers, store them in an airtight container and refrigerate it for 1 to 2 days.
You can serve lemon sevai for simple breakfast, or evening tiffin with black tea. It also goes well with coconut chutney, kara chutney for a delicious meal.
FAQ
Q. Why is my sevai sticky ?
This happens if you add hot and fresh idiyappam to the mixture. Make sure to cool it completely before adding it to the tempering.
Q. When should I add the lemon juice ?
Add the lemon juice at the end and turn off the heat immediately. This helps retain the fresh, tangy flavour of the lemon.
📖 Get Recipe
Lemon Sevai Recipe (Lemon Idiyappam Recipe, Elumichai Sevai)
Got some leftover idiyappam sitting in the fridge? Don’t let it go to waste! Turn it into this simple, tangy and delicious lemon sevai in just a few minutes. Cooked sevai or idiyappam, lemon juice, curry leaves, red chilli, turmeric powder and a simple tempering makes this a quick breakfast. It can be served without any side dish and also as a snacks with a cup of tea.
Nutrition
Nutrition Facts
Lemon Sevai Recipe (Lemon Idiyappam Recipe, Elumichai Sevai)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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