Lemon Semiya (Vermicelli)

Lemon Semiya (Vermicelli) is a bright, tangy South Indian-style stir-tossed noodle dish. Soft-cooked semiya is drained and rinsed to keep it fluffy, then gently mixed into a sizzling tempering of mustard seeds, chana dal, urad dal, peanuts, and a pinch of asafoetida. Sautéed onions, green chillies, ginger, curry leaves, and quick-cooked carrot and beans add crunch and color, while turmeric and salt bring warmth. Finished off the heat with a generous squeeze of lemon and a sprinkle of fresh coriander, it’s a light, zesty meal that comes together fast.

Checkout similar dishes like Tomato Semiya and Curd Semiya.

• 

  Tomato Semiya (Vermicelli)

  Difficulty: Easy

  Discover the deliciousness of South Indian cuisine with tomato semiya. This quick and easy dish is perfect for breakfast or a light meal.

  Cuisine: Indian, Tamil
• 

  Curd Semiya (Vermicelli)

  Difficulty: Easy

  Discover the delightful and cooling flavors of Curd Semiya, a popular Indian dish made with vermicelli noodles and yogurt. Perfect for summer days!

  Cuisine: Indian, Tamil

Lemon Semiya Recipe

Lemon Semiya (Vermicelli)

Recipe by S Kamala

5.0 from 1 vote

A simple and quick breakfast dish made with vermicelli (semiya) and lemon juice. This can be served with tomato ketchup.

Course: BreakfastCuisine: IndianDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• Semiya (Vermicelli) – 2 cups

• Lemon – 1

• Onion – 1 (optional)

• Carrot (Small size) – 1

• Beans – 4 to 5

• Green Chillies – 2

• Red Chillies – 2

• Fresh Ginger – a small piece

• Turmeric Powder – 2 pinches

• Oil – 2 tablespoons

• Mustard – ½ Teaspoon

• Bengal Gram Dal – 2 teaspoons

• Urad Dal -= 2 teaspoons

• Pea Nut – 2 tablespoons (optional)

• Asafoetida – 2 pinches

• Curry Leaves – few

• Coriander Leaves – few

• Salt – ½ Teaspoon Or As Per Taste

Directions

• Boil 6 cups of water along with a teaspoon of oil and salt. Add semiya (vermicelli) and cook till it is soft. Remove from stove and drain the excess water. Immediately add cold water and rinse well. Drain all the water completely and put the cooked semiya in a plate.
• Chop onion, carrot, beans and chillies into thin long strips.
• In a kadai add the oil and when it is hot add mustard seeds. When it pops up add bengal gram dal, urad dal, peanut, asafoetida and fry till the dals turn light brown.
• Add chopped onion, chillies, ginger and curry leaves. Fry for few seconds.
• Then add chopped carrot and beans. Fry for few more seconds.
• Add turmeric powder and salt and mix well. Now add the cooked semiya and mix it gently. When all blends well, switch off the stove.
• Add lemon juice and once again mix it gently.
• Garnish with coriander leaves and serve.