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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

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Coconut sevai is a fun variation of sevai, a type of rice-based vermicelli that is popular in Southern India. It is particularly popular in Tamil Nadu, Karnataka, and Kerala. The coconut grants the sevai an extra layer of flavor and texture while still keeping the dish relatively simple. The strength of sevai is its simplicity because it makes it easy and simple to prepare and just about everyone can enjoy it.

Health Benefits

Coconut, the primary ingredient in this sevai, is one of the best fruits you can include in your diet. It is mostly composed of healthy fats and water which are the source of its health benefits. Eating coconut can improve a person’s heart health, regulate their blood sugar levels and increase control over blood sugar. It also has a pretty prodigious antioxidant content which can lower cholesterol and kill free radicals that cause cancer

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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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