Coconut Sevai
Ingredients
1. Sevai / dried rice noodles – 100 gm (half packet)
Salt – To taste
2. Oil – 1 tsp
Mustard seeds – 1/4 – 1/2 tsp
Dried red chilies – 2, broken
Urad dal / chana dal – 1 tsp
Cashews / peanuts – A few
Green chilly – 1, finely chopped
Curry leaves – 1 sprig
Hing / asafoetida – 1 pinch
3. Grated coconut – 1/2 cup
Method
1. Cook the rice noodles as per the package instructions. OR Heat water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until soft and done. Drain well and set aside.
2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves (you can add finely chopped carrots and onions also, if you wish). Stir for a few seconds and add hing. Add the grated coconut, stir for about 10 seconds and then add the cooked sevai. Mix everything well and taste-check for salt. Serve with coconut chutney and pappad or ethapazham varattiyathu/ sweetened coconut milk etc.
Lemon Sevai
Ingredients
1. Sevai / dried rice noodles – 100 gm (half packet)
Salt – To taste
2. Oil – 1 tsp
Mustard seeds – 1/4 – 1/2 tsp
Dried red chilies – 2, broken
Urad dal / chana dal – 1 tsp
Cashews / peanuts – A few
Green chilly – 1, finely chopped
Curry leaves – 1 sprig
Hing / asafoetida – 1 pinch
Turmeric powder – 1 – 2 pinches
3. Lemon/lime juice – Of 1 lemon
Method
1. Cook the rice noodles as per the package instructions. OR Heat sufficient water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until the noodles are soft and done. Drain well and set aside.
2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves. Stir for a few seconds and add turmeric powder and hing. Now add the cooked sevai. Mix everything well and taste-check for salt. Switch off. Add lemon juice and mix everything well. Serve with pappad.
Tips
1. Instead of dried rice noodles, you can use left-over idiyappams / string hopppers. Just tear the idiyappam into small strings/pieces and use in the above recipes.
Sweet Sevai/ Idiyappam
2. To make sweet sevai, combine the cooked rice noodles or torn idiyappam with sugar or jaggery, grated coconut, little ghee(optional) and little cardamom powder / crushed cardamom. Combine well with your fingers. You can garnish it with ghee fried cashews and raisins. Serve as is or with fresh thick coconut milk.
yummy……….
My favourite tiffin… yummy 🙂
Delicious and different varaities of sevais. Both of them look delicious.
Deepa
Delicious preparation…Love this..
I always love this… 🙂
Easy recipe
now this is what I call YUMMY O YUMMY!!!!!!!!!!!!!
nice n yummy sevai..looks delicious
I love the second one better:-) Love the tangy sevai!
one of my fav.
love sweet version more…
one of fav too and my hubby makes it real good.
Rice noodles are one of my favourite love it.
Yummy,love this so much..lovely clicks dear.
Love both the variation..looks very tempting
Nice post…
you have so many recipe collection.
Following you
Drop in my space in your free time.
I have always loved sevai for its lightness, catchy pics dear. I love the tanginess of lemon too.
Sevai looks delicious,would like to try this some day.
Just tried this…and its fantastic! It is sooooo going to be made too many times now! 🙂 Thanks a ton!