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thengai sevai recipe
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Thengai sevai recipe

Coconut sevai is a simple and delicious south Indian rice noodles, packed with flavor. Though the ingredients are simple, this combination is amazing.
Prep Time15 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Indian
Servings: 2 people


  • 2 cups Cooked sevai
  • ¾ cup Coconut
  • Salt – As needed

To temper

  • 1 tablespoon Ghee
  • ½ teaspoon Mustard
  • 1 tablespoon Urad dal
  • 6 Cashew nuts
  • teaspoon Asafoetida
  • 5 Green chilli
  • 1 sprig Curry leaves


  • Soak ready made sevai in boiling hot water for 2-3 mins.
  • Drain water completely.
  • Optional step: Steam cook it, by placing in a greased idli plate for 2 mins or until moist & soft.
  • If your water is hot enough to cook the sevai, then no need. If you feel it is not cooked fluffy and soft, then you can steam it.
  • 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.
  • Add grated coconut and give it a stir in medium flame for a minute.
  • Finally add cooked sevai, required salt. Toss well to mix properly and switch off the flame.


  • 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.