Sevai Lemon

🔥 Prep

• Measure out 200 g of rice vermicelli and set aside.
• Juice enough lemons to yield 2.5 tbsp lemon juice; strain if desired.
• Measure 2 tbsp peanuts (unsalted, raw or roasted as preferred).
• Measure 1 tsp mustard seeds.
• Slice 2 green chillies lengthwise or finely chop.
• Measure 0.25 tsp turmeric powder.
• Measure 1.5 tbsp cooking oil.
• Measure 1 tsp salt.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a wide skillet over medium heat until it shimmers.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 2 tbsp peanuts and fry, stirring occasionally, until they turn light golden, about 2 minutes.
• 4. Add the sliced green chillies and sauté for 30 seconds.
• 5. Sprinkle 0.25 tsp turmeric powder over the mixture and stir for 10 seconds to release its aroma.
• 6. Add the 200 g rice vermicelli and 1 tsp salt; toss to coat evenly and cook over medium-low heat for 2 minutes, stirring gently to heat the vermicelli through.
• 7. Remove the skillet from the heat, drizzle 2.5 tbsp lemon juice over the vermicelli, and toss quickly to combine.

🔥 Serve

• Transfer the Sevai Lemon to a serving plate and garnish with an extra sprinkle of peanuts for added crunch.
• Serve warm with a side of coconut chutney or plain yogurt.
• Offer lemon wedges on the side for those who prefer extra tang.