1 packet Concorde Instant Rice Sevai
Juice of 1 lime
1/2 tsp Turmeric Powder
Salt to taste
For the tempering:
1 tsp Oil
1/4 tsp Mustard seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
1/4 tsp Urad Dal
1/4 tsp Chana Dal
1 Red Chilli
2 Green Chillies, slit
Prepare the rice sevai as per instructions on the pack and keep aside.
Mix the lime juice with the salt and turmeric powder.
Heat the oil in a kadhai. Add the urad and chana dals. When the urad dal begins to change colour, add the mustard and asafoetida. When the mustard splutters, add the curry leaves, green chillies and red chilli. Take it off the stove.
Add the prepared sevai and pour the lime juice mixture over this. Mix well taking care not to mash the sevai. Garnish with coriander if you like.
Since this dish uses chillies, this is my entry to the JFI event hosted by Nandita of Saffron Trail featuring chillies.