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!