Yelimicha Sevai (Lime and Rice Vermicilli)

When we were growing up, things weren't available as easily as they are today. Things that we take for granted today. Sevai is a dish made out of rice flour and is a super duper hit in most homes. Amma made this quite often and treated us to both Iyengar dishes and the ever popular konkani dish, sevaiya rassu. The effort that went into it was quite enormous and hats off to the lady for doing all of this and more and managing a full career. You can read about the process here.

Nowadays, Concorde instant rice sevai is available in the markets and it really makes life simple. I agree that it isn't 1/10th as tasty as the freshly made sevai, it is less than 1/20th the effort. So, there is a compromise, no doubt.

Lunch is the most challenging meal that I cook. I have to think about stuff that tastes good even when cold (S doesn't have a microwave at his office). I try and pack in as much nutrition as I can, but then I don't bother making every meal a fully balanced one. As long as we're eating the right stuff throughout the day, I think that's fine. But since we take a fruit box and a curd box everyday, regardless of what the main meal consists of, I worry a lot less.

Ingredients:

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.

Y is for Yelimicha Sevai and this is my entry to Nupur's A-Z of Indian Vegetables.

Since this dish uses chillies, this is my entry to the JFI event hosted by Nandita of Saffron Trail featuring chillies.