Cookbook-200623-Final-Reduced | Page 27

SIDE DISH
Vegan Lemon Rice Vermicelli
(Lemon Sevai)
Contributed by Sai Abitha Srinivas
Research Assistant, MRPIG
Servings: 2
Ingredients
125 grams Rice Noodles (Vermicelli)
handful of peanuts ( Roasted/unroasted)
2-3 tsp oil (any kind)
1 tsp turmeric powder
2 tsp mustard seeds
1 sprig of curry leaves
1-2 green chilies (as per spice level)
1 lemon
Salt, as desired
Method
1. Boil water in a pot and cook rice noodles al dente.
2. Drain the water and set the noodles aside.
3. Meanwhile, heat oil in another pan. Add mustard seeds. Once the
mustard splatters, add curry leaves and green chilies.
4. Add turmeric power, peanuts and lemon juice. Sauté for 1 minute.
5. Take the mix off the heat and add rice noodles to it. Mix well and
add salt as desired.
I make this recipe as a quick meal (usually
breakfast or lunch) during this work from home
time! Especially since my kitchen has turned into
my workspace.
Photo by Michael Datko
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