Good morning. Tuesday Breakfast..
Lemon sevai with Tomato Chutney.
Made with readymade rice sevai.
Heat oil, add mustard,urad dhal,gramdhal,green chillies,red chillies,chopped ginger,turmeric powder, curry leaves. When the dhal turns brown, add the rice sevai. Toss well. Add 1/2 cup water and salt. Mix well. Keep the heat in low and cook for 5 min. Stir in between. If required, sprinkle some more water, cover and cook. It will take 7 minutes.Add lemon juice and a dash of jaggery for that balanced sour taste. I usually mix jaggery with water, heat, strain and keep jaggery syrup ready for tea, coffee. Added that. Mix the juice well and switch off. Add coriander lead and curry leaves. The usual method of adding hot water to the readymade sevai and straining, seems to make the sevai less tasty. So I try this method for ragi, rice and other millet sevai.
For tomato chutney, remove the stem part, make a cross on the backside of tomato,blanch. Remove skin,grind it to a paste. Heat oil, add mustard, urad dhal, green chilli,add tomato paste, bring it to a boil for 2 min. Chutney ready.
This is my go to recipe when I am in a hurry it lazy to cook.😎🙈
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