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Coconut Sevai

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Ingredients

Adjust Servings:
4 cups idiyappam rice noodles(sevai)
½ cup fresh coconut – grated
2 tsps oil
salt to taste
For Tempering
1 tbsp ghee
1 tsp mustard seeds
1 tsp chana dal
1 tsp split urad dal
2 dry red chilies – tear and de-seed
2 green chilis – slit into two
¼ tsp asafoetida
8 cashew nuts – broken into small pieces
2 red chillies
1 sprig curry leaves

Nutritional information

797
calories
174.67 g
carbohydrates
14.19 g
protein
2.42 g
fat
269 mg
sodium
0 mg
cholesterol

Coconut Sevai

Features:
  • Veg
Cuisine:
  • 15 mins
  • Serves 2
  • Easy

Ingredients

  • For Tempering

How to make Coconut Sevai

  • Boil the rice noodles for 3-4 minutes and let sit
    • Drain and spread the idiyappam rice (sevai) onto a wide plate.
  • Drizzle a tbsp of oil over the rice.
    • Mix lightly using a ladle and set aside.
  • Heat ghee inside a heavy bottomed vessel.
  • Add the broken cashew nuts and sauté until they turn golden brown.
    • Drain them and set aside.
  • Add mustard seeds in the same ghee and let them splutter.
    • Add the chana dal and urad dal and allow them to turn red.
    • Add red chilies, green chilis, curry leaves and asafoetida.
    • Mix for a few seconds.
  • Add the grated coconut and sauté for 3 minutes at a low to medium temperature.
    • Add the rice and salt.
    • Mix thoroughly.
    • Allow the rice to cook on low flame for a minute.
  • Turn off flame and serve warm
  • Garnish with fresh coriander leaves.

Trivia

Sevai is often confused with idiyappam. Idiyappam is more like noodles while sevai is in a broken form, more like semolina!

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