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 dal……………2 tsp
- Chana dal………….2tsp
- Finely cut green chillis…..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 -
- 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.
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| 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.
- 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.
