Lemon vermicelli is a traditional South Indian dish made from shevayi/semiya/vermicelli. This delicious dish which I usually prepare for breakfast with wheat vermicelli or rice vermicelli [ready instant ones] and spice it up, has distinctive lemony flavor with a pinch of sweetness.  




Ingredients

1 packet rice vermicelli
1/2 tsp mustard seeds
1/4 tsp chana dal
1 tsp urad dal
Fistful of peanuts, dry roasted
2 green chilies, finely chopped
Few curry leaves
1/2 tsp turmeric powder
A pinch of asafoetida
Juice of 1 lemon 
1 tbsp grated coconut
1 -2 tbsp finely chopped coriander leaves
Salt to taste
Sugar as per taste [optional]
1 tbsp oil

Method:

Boil vermicelli as per the packet instructions. Take care not to make them mushy. Once cooked drain the water and keep it aside.

Heat oil in a deep pan on low flame. Add mustard and as they splutter add chana dal, urad dal, dry roasted peanuts. Stir it till dal and peanuts turns brown in color. Next add finely chopped green chilies, curry leaves, turmeric powder, asafoetida and mix well. Saute it for few seconds and then put in the precooked vermicelli, salt as per taste, sugar as per your preference for sweetness. Squeeze the juice of a lemon, mix it gently before you switch the flame. Garnish with finely chopped coriander leaves and fresh grated coconut. You can enjoy this tangy spicy dish with hot tea or coffee!

• These variations I attempt as per the availability of below mentioned ingredients.

1. You can also add grated carrots, green peas to make it more nutritious.
2. Roasted cashews can be used to garnish the dish before serving.

• The above dish can be prepared as an evening snack too