Coconut sevai is a simple and delicious south Indian rice noodles, packed with flavor. Though the ingredients are simple, this combination is amazing. Just like coconut rice, this is just different textured as we are using sevai in place of rice. I have used instant sevai that is available in stores, but you can make it as per your convenience and preferece, with fresh sevai or even you can make it with idiyappam. But I should say, this is perfect recipe for the instant sevai. Though the pack (concord sevai) says to soak in hot water, I follow an extra step of steaming it for more softer result. Do try it out.

Thengai sevai recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 15 minutes | Cook time: 10 mins | Serves: 2

Click here for cup measurements
Click here to see how to prepare idiyappam

Ingredients

Cooked sevai – 2 cups

Coconut – 3/4 cup

Salt – As needed

To temper

Ghee – 1 tbsp

Mustard – 3/4 tsp

Urad dal – 1 tbsp

Cashew nuts – 6

Asafoetida – A generous pinch

Green chilli – 5

Curry leaves – 1 sprig

Method

Soak ready made sevai in hot water for 2-3 mins. Drain water completely and steam cook it, by placing in a greased idli plate for 2 mins or until done. Heat ghee in a pan and temper the items under ‘To temper’ table in order. Add curry leaves and slit green chillies once the cashew nuts turn golden.

1-tadka

Add grated coconut and give it a stir in medium flame for a minute.

Add cooked sevai, required salt. Toss well to mix properly and switch off the flame.

3-toss

Notes

Urad dal and cashew nut add a nice flavour to the dish, so don’t skip it.
You can use red chillies too in place of green chilli.

Serve with hot mix veg sambar or tiffin sambar the best. I like it as such. I am not fan of pickle to something other than curd rice, but some say it goes well with this too.