ONION SEVAI

Yet another addition to the Sevai varieties.....this is the Signature dish of my brother's wife, from my native home, Salem..... in fact, I rang her up, asked her how she makes it, and then proceeded to do so. She makes it so often and is quite versatile with this variety.
This is an unbelievably tasty & easy Sevai, extremely simple. To know about making the Sevai batter and squeezing it out, please refer here
I have not even tasted this, only heard about it all these years...first time try!
In my  family, many  people like to eat hot rice with finely cut onions sauteed in ghee....I am sure, all of them  will love the taste of  this!
Please check out my other Sevai varieties posted so far here
Tell me....how many varieties have you tried so far????

Ingredients

Sevai batter made from 11/4 cups of rice

Big onions - 4, finely chopped

Salt to taste

To season

Cooking oil - 3 tsps

Ghee - 1/2 tsp

Asafoetida / hing powder - 1/2 tsp

Mustard seeds - 1 tspSplit urad dhal - 1 tsp

Channa dhal - 1 tsp

Broken red chillies - 3

Curry leaves

Recipe Cuisine: South Indian; Category: Breakfast / tiffin

Prep time: 10 mts(I am not including the sevai making time); Cooking time: 10 mts

Serves 2

All seasonings added in the heated up oil and little bit in the pan

Onions and curry leaves added and sauteed till they become golden. Just imagine the flavor travelling all over the house!!!

Perfectly done

The golden hued onions, added to the sevai which is cooling down

Mixed well.

This Sevai has all the flavors, doesn't even need anything to go along, except a bowl of curds. You can serve it with Vedikka vitta more kuzhambu also.

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This post first appeared in www.malpatskitchen.com

Categories: Sevai Varieties, South Indian Breakfasts, Tiffin Varieties