Kara Sevai Recipe (Lemon Vermicelli)
A vegetarian Indian recipe with semiya (vermicelli) - cooked, tablespoons fresh coconut - grated, asafoetida (hing). Ready in 30 min, serves 2.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Kara Sevai, firstly make a coarse paste of coconut, green chillies & mustard in a grinder
tablespoons fresh coconut - grated(2)teaspoons coconut oil(2)fresh coconut(1/2 cup)green chilli(3)mustard seeds(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 2
Do not add water while grinding
- 3
Heat oil in a wok/ kadai & temper it with the ingredients that are listed under ‘to temper’ table
- 4
When the dal & peanuts turns golden brown, add in the turmeric powder & asafoetida
asafoetida (hing)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)tablespoons raw peanuts (moongphali)(2) - 5
Saute this for a second & add in the ground paste
- 6
Roughly saute them & add in the sevai, salt & sugar
salt - as requiredsugar(1/2 teaspoon) - 7
Mix them well
- 8
Let them cook them in low flame for 2 mins
- 9
When done, add in coconut oil, coconut, lemon juice & coriander leaves
tablespoons fresh coconut - grated(2)teaspoons coconut oil(2)teaspoons lemon juice(2)tablespoons coriander (dhania) leaves - finely chopped(2)fresh coconut(1/2 cup)sprig curry leaves - a sprig of curry leaves - 10
Mix everything properly and serve hot
- 11
Pack Kara Sevai along with Burani Raita or Tomato Onion Cucumber raita for your Lunch box
Nutrition Facts
Per serving
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Kara Sevai Recipe (Lemon Vermicelli)
A vegetarian Indian recipe with semiya (vermicelli) - cooked, tablespoons fresh coconut - grated, asafoetida (hing). Ready in 30 min, serves 2.
Curated byAarav Mehta🇮🇳
Directions
11 steps- 1
To begin making the Kara Sevai, firstly make a coarse paste of coconut, green chillies & mustard in a grinder
tablespoons fresh coconut - grated(2)teaspoons coconut oil(2)fresh coconut(1/2 cup)green chilli(3)mustard seeds(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 2
Do not add water while grinding
- 3
Heat oil in a wok/ kadai & temper it with the ingredients that are listed under ‘to temper’ table
- 4
When the dal & peanuts turns golden brown, add in the turmeric powder & asafoetida
asafoetida (hing)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)tablespoons raw peanuts (moongphali)(2) - 5
Saute this for a second & add in the ground paste
- 6
Roughly saute them & add in the sevai, salt & sugar
salt - as requiredsugar(1/2 teaspoon) - 7
Mix them well
- 8
Let them cook them in low flame for 2 mins
- 9
When done, add in coconut oil, coconut, lemon juice & coriander leaves
tablespoons fresh coconut - grated(2)teaspoons coconut oil(2)teaspoons lemon juice(2)tablespoons coriander (dhania) leaves - finely chopped(2)fresh coconut(1/2 cup)sprig curry leaves - a sprig of curry leaves - 10
Mix everything properly and serve hot
- 11
Pack Kara Sevai along with Burani Raita or Tomato Onion Cucumber raita for your Lunch box
About this recipe
A vegetarian Indian recipe with semiya (vermicelli) - cooked, tablespoons fresh coconut - grated, asafoetida (hing). Ready in 30 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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