Tangy South Indian Lemon Vermicelli Recipe

About this recipe

Tangy South Indian Lemon Vermicelli is a light and refreshing breakfast dish that perfectly balances the tanginess of fresh lemon juice with the earthiness of roasted vermicelli. Infused with aromatic curry leaves, mustard seeds, and green chilies, this dish offers a burst of flavor in every bite. Peanuts add a delightful crunch, while turmeric lends a warm color and subtle depth. Quick to prepare and easy to digest, this wholesome recipe is perfect for starting your day on a flavorful note. It's an ideal choice for a united family seeking a simple yet satisfying South Indian breakfast experience.

Ingredients

• - Vermicelli
• 200 ml Mustard Oil
• 500 g Onion
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 500g Good Life Raw Peanuts 500 G
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat oil in a pan on medium heat and add mustard seeds. Allow them to splutter, then add curry leaves and slit green chilies. Sauté for 30 seconds until aromatic.
2. 2. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes. Stir in the turmeric powder and mix well.
3. 3. Add the roasted vermicelli to the pan and mix gently to coat it with the spices and aromatic mixture.
4. 4. Pour in enough hot water to cover the vermicelli and add salt. Cover the pan and let it cook on low heat for 4-5 minutes, stirring occasionally, until the vermicelli absorbs the water and becomes soft.
5. 5. Once the vermicelli is cooked, turn off the heat and mix in the lemon juice. Adjust salt as needed.
6. 6. Garnish with roasted peanuts and freshly chopped coriander leaves. Serve warm.