Dec 22, 2006

Coconut Sevai, Lemon Sevai

Coconut sevai -

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

  • Boiled rice……… 4 cups
  • Grated coconut…..1 cup
  • Mustard seeds……. 2tsp
  • Urad dal……………2 tsp
  • Chana dal………….2tsp
  • Finely cut green chillis…..5
  • Ginger finely cut………..3tsp
  • Curry leaves….............. few
  • Oil………………….....3tsp
  • Salt to taste


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 -

  • 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. 

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. 
  • Whne 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 more kozhambu and fried appalams.
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