QUICK & EASY VEGETABLE COCONUT SEVAI, how to make a quick Coconut Veg Sevai with Instant Rice Sevai

 A very easy and quick Veg Coconut Sevai......made with Instant sevai...of course, nothing can be as soft and fab like the home made Sevai Varieties...

But still this instant Sevai is also very handy, quick and good...thin and soft...Though there are several varieties in market, I always go with 777 Instant Sevai.

Don't miss the video below!!

Ingredients

Instant Sevai - 2 cups

Carrot - 1, small, finely chopped

Green beans  - 10-12, finely chopped

Grated fresh coconut - 1/2 cup

Salt to taste

To season

Coconut Oil - 2-3 tsps

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Green chillies - 2, slit

Red chillies - 2, broken

Cashews a few

Recipe Cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 10 mts; Cooking time: 10 mts

Serves 2

Chopped carrots and beans pressure cooked for 1 whistle. We should not add too many veggies too...amidst the white sevai, they should be seen here and there...then only it will be beautiful...

Instant sevai taken in a bowl

Boiling hot water poured to immerse, closed with a lid, and left aside for 6-7 minutes

Then drained completely in a colander, and again left aside till the Sevai cools down

Cashews being roasted in Coconut oil, and kept in a cup

All the seasonings done

After the urad dhal and channa dhal turn golden, grated fresh coconut added, flames kept on low, and sauteed nicely

Now the veggies and salt to taste

Then this mixture added to the sevai, which would have, by now, cooled down

Top with Cashews, mix well

Amazing , soft and tasty Sevai is ready! Serve with morekuzhambu! Regular, Vedikka vitta ,  mampazha morekuzhambu or  Irupuli....

Choice is yours!!!

This post first appeared in www.malpatskitchen.com

MALPAT'S THAALIS - 49 - SEVAI PLATTER - Breakfast/lunch/dinner platter

Here are 9 varieties of Sevai:
1. Tamarind sevai
2. Lemon sevai
3. Curry-coriander leaves sevai
4. Coconut sevai
5. Sesame seeds - jaggery sevai
6. Onion sevai

7. Vegetable sevai

8. Usili sevai
9. Tomato sevai
Served with Mampazha morekuzhambu

Please see and enjoy the Sevai making process too...which has become a rarity nowadays!!!

This post first appeared in www.malpatskitchen.com

CURD SEVAI, how to make string hoppers mixed with seasoned curd

This sevai always forms the Grand Finale for a Sevai-varieties  dinner.
Please check my other Sevai Varieties...
1. Tomato Sevai
2. Onion Sevai
3. Urad dhal Sevai
4. Tamarind Sevai
5. Vegetable-dhal sevai
6. Curry-coriander leaves sevai
7. Lemon sevai
8. Coconut sevai
9. Sesame seeds-jaggery sevai

Ingredients

Freshly made sevai - 1 cup, tightly packed (How to make sevai?)

Salt to taste

Yogurt/curds - 2 - 2 1/2 cups

To season

Ghee - 2 tsps

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Grated ginger - 1/2 tsp

Broken urad dhal - 1 tsp

Curry leaves a few

Pomegranate arils - 1/8 cup for garnishing

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 5 mts; Cooking time: 5 mts

Serves 2

The freshly squeezed out Sevai cooling down, salt to taste added on top

Curry leaves, hing powder and grated ginger added on top

Above mentioned seasonings done in ghee, and poured on top of ginger, curry leaves, hing powder etc...with a 'sshh' sound...

Curds added

and mixed well

You can chill it for some time, then just before serving, if it has become very thick, you can loosen the texture with some more curds....or, just before eating, you can mix in the chilled curds...your choice...

Don't forget to sprinkle some pomegranate arils over the delicious, creamy Curd sevai!!!

This post first appeared in www.malpatskitchen.com

Notes

*Some grated carrots, cucumbers etc can also be added.

*Finely chopped mango pieces or Vadumangai pieces can be added too.

*Some curd chillies can be fried, crushed and added.

*Some boondi can also be sprinkled.

TOMATO SEVAI , how to make tomato sevai

This is a Sevai with a zing...tomatoes and red bell peppers add a soft and crunchy texture to the Sevai. Please check out my other sevai varieties:
Onion Sevai,  Urad dhal Sevai,  Tamarind Sevai, Vegetable-dhal sevai, Curry-Coriander leaves Sevai,  Lemon Sevai, Coconut sevai and Sesame seeds jaggery sevai.
Tomatoes reduce heart disease, are rich in minerals and vitamins, they naturally enhance flavor, dense in phyto nutrients, improve digestion, prevent constipation, prevent kidney and gall bladder stones, take care of skin health and the lustre of hair, reduce blood clot risks, protect vision and degenarative eye disease, prevent stroke, and last but not the least, prevent prostrate and breast cancer.
While coconut and lemon sevai are considered to be very tradiotional ones, this is a kind of Sevai, which is different in taste, and I am sharing the great recipe.
Please check out my Glossary for any unknown terms

Ingredients

Sevai made from 3/4 cup rice. How to make Sevai? Look here

Tomatoes - 3-4, chopped fine

Onion - 1, chopped fine

Small red bell pepper - 1, chopped fine

Green chilli - 1-2, slit

Sambar powder - 1 tsp

Salt to taste

To Season

Cooking oil - 3 tsps

Hing/safoetida powder - 1/4 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Urad dhal - 1 tsp

Channa dhal - 1 tsp

Coriander leaves for garnishing

Recipe Cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 10 mts; Cooking time: 15 mts

Rice soaking - Over night

Time to prepare Sevai batter, cooking etc - 1 hour

The squeezed out Sevai has been kept in a colander, so that it will cool down soon

All the above mentioned seasonings done in a pan

Green chilli, onions and red bell peppers added, and sauteed well

Now, add the chopped tomatoes, sambar powder and salt to taste

Wait till the tomatoes turn mushy. Switch off and let it cool down.

Now, add the sevai, which would have cooled down by now.

Mix well

Serve this tasty sevai , garnished with coriander leaves / cilantro, with any chutney or more kuzhambu

This post first appeared in www.malpatskitchen.com 

Notes

*If you want it to be spicier, add 1-2 more green chillies. 

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.

.

This post first appeared in www.malpatskitchen.com

Black & White Urad Dhal Sevais and Paruppu usili Sevai

Have you heard of this Sevai??? This is yet another signature dish from my Salem Home!!! As far as I know, haven't seen people making this...But I have made a slight modification. In My home, they use white whole urad...I have used black split urad...we all know what immense nutrition is tucked under the skin!!! More so, the urad with skin has a special flavour and aroma too.

Ingredients

Sevai - made from 1 1/4 cups of rice (Refer here for Sevai batter and making instructions)

Split black urad - 1/2 cup (soaked for an hour and drained)

Green chillies - 3

Red chillies - 3

Asafoetida / hing powder - 1/4 tsp

Salt to taste

To Season

Gingely or cooking oil - 3 tsps

Mustard seeds - 1 tsp

Curry leaves

Recipe Cuisine: South Indian; Category: Tiffin

Prep time: 20 mts; (Sevai batter grinding, making dough and squeezing out not included);

 Cooking time: 30 mts

Serves 2-3

Urad dhal soaked

First, salt, green and red chillies along with salt to taste, ground to a coarse paste.....

then, soaked and drained urad is added and pulsed to a coarse mixture

Steam this mixture in greased idli plates for 15 minutes

Keep  aside to cool down after steaming them

Break them into small pieces

Crumble with hand or pulse in the blender just once. Add curry leaves

Heat oil in a pan and season mustard seeds

Add the crumbled urad dhal mixture, keep the flames on the lowest, saute till they become grainy, without sticking to each other as small lumps

like this

Add it on top of the sevai which has been squeezed and let to cool down a bit

    Mix well and serve with vedikka vitta more kuzhambu or coconut chutney. Don't forget a bowl of fresh curds!!

White urad sevai

Make paruppu usili, and add to the plain sevai. Just make plain paruppu usili, sans the vegetable

This Post first appeared in www.malpatskitchen.com

Notes

*Nowadays, this kind of home-made sevai is a rarity. Store counters are inundated with varieties of instant sevais and already cooked sevais.....but nothing can be at par with such home-made sevai!

Please leave your comments if this recipe is good and it deserves a comment from you!