South Indian steamed rice noodles with a hint of sweetness from coconut and mildly spiced with flavors of Ginger and Red Chillis. A perfect healthy meal!
Sevai is nothing but simple thin rice noodles from the southern states of India. These are also referred to as string hoppers. The versatility of the dish is exceptional. It can be served anytime of the day. Extremely healthy as its boiled and uses very little oil.
Coconut sevai is one of the variants of sevai. Coconut gives it the earthy texture, dried red chilies and ginger the intense flavor. The sizzling tempering takes it up a notch! You can skip the coconut and add in a tsp of lemon and turmeric to make a lemon sevai.
Super lite rice noodles can be store bought of made from scratch at home. Here are a few pictures to depict how it's made from scratch. I will post a detailed sevai post on how to make these noodles from scratch at a later time. But, this recipe uses store bought dry noodles for your ease and convenience.
Serves 3 Ready in 15 min
South Indian Tempering
● 2 tbsp oil
● 1 tsp Mustard seeds
● 1/2 tsp split black gram
● 1 tsp Asafoetida powder
● 2 Dry red Chilies
● 1/2 inch finely chopped Ginger
● 5 Curry leaves
● 1 cup grated coconut Fresh or Frozen
● Salt to taste
1. Boil noodles as per the package instructions. Strain the water completely and make sure the noodles are just cooked and not soggy.
2.Heat a sauté pan. Add oil, once hot add the ingredients under South Indian tempering. Let the mustard seeds crackle. Make sure not to burn it. Soon after mustard seeds crackle add in the split black gram, red chillis, ginger and curry leaves.
3. Toss in the grated coconut. If its frozen thaw it to room temperature before adding.
4. Add salt to taste. Turn off the stove.
4. Stir in the noodles and make sure the tempering and the coconut coats evenly.
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