Sevai

Coconut Sevai

Coconut sevai
It is a south Indian meal which is very time consuming to make. But it is very tasty )

Ingredients:

• Boiled Rice.............  .......4 cups
• Grated Coconut…...........1 cup
• Mustard seeds……. .......2tsp
• Urad Dhal……………......2 tsp
• Chana Dhal…………........2tsp
• Finely Cut Green Chillies…..5
• Ginger Finely Cut………..3tsp
• Curry Leaves….............. few
• Oil…………………......3tsp
• Salt to taste

Method

Sevai can be made in 2 ways. The difficult way is by first principles and the easy way is by using Chinese thin rice noodles.
The difficult way to make sevai -

Plain Sevai

• 
  Soak the rice for 4 hours and grind finely adding the salt.. The dough should be like dosa batter.
• Heat a wok and pour this dough.
• Add 2 tsp oil (this makes sevai tasty and non sticky) and stir the dough till it becomes thick and sticky.
• When the dough is not too hot, wet your hands with water and make big balls and keep.

• Boil water in another pan.
• After the water boils, put the rice balls in it and let it cook.
• When the balls float to the top, check to see if they are cooked properly.
• You can do this by cutting into half and seeing if they are not sticky.

• Put each ball on the sevai nazhi(sevai traditional press) and sevai comes out like pasta.
• It should be hot otherwise it gets difficult to press.
• Keep aside to cool (you can put the dough in the idli mould and steam them instead of boiling in water)

• Heat a pan with oil and add mustard seeds, urad dal and chana dal.
• When mustard seeds crackle, add chillies, ginger and curry leaves.
• Add the sevai and mix nicely.
• You can eat this sevai with pappad, chutney or morukuttan.

The easy way to make sevai -

• You can also prepare sevai using Chinese thin rice noodles.
• Just boil the water with salt and 1 tsp oil.
• Add the noodles when the water boils.
• Close with lid, shut the gas and keep for 5 minutes. Add little cold water and remove the water with a sieve. 

Appalam

Appalam







Lemon Sevai

• Prepare sevai as above. Heat a pan with oil.
• Add mustard seeds 1tsp, chana dhal 2 tsp finely cut green chili ginger 2 tsp each and a few curry leaves.
• When mustard seeds crackle, add half tsp turmeric powder and half tsp hing.
• Add the sevai and the juice of 1 lemon juice. Mix well. Garnish with coriander leaves.
• Serve sevai with moru kozhambu  and fried appalams

  

  Lemon Sevai

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