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.
Servings: 2 people
- 2 cups Cooked sevai
- ¾ cup Coconut
- Salt – As needed
- 1 tablespoon Ghee
- ½ teaspoon Mustard
- 1 tablespoon Urad dal
- 6 Cashew nuts
- ⅛ 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.