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Wednesday, August 4, 2010

Coconut Sevai (Indian noodles)


1/2lb Instant Rice Sevai 
1/2 cup grated Coconut (frozen & thawed)
2 green chilli (cut lengthwise)
5-6 Curry leaves
1 1/2tsp Chana dal
1tsp Urad dal
1/2 tsp Mustard seeds
1tbsp +1tsp Oil
How to:
  • Heat water in a pan along with 1tsp oil and salt until it comes to a boil.

  • Switch off the flame and immerse the instant sevai and let cook for 2 mins with lid closed. (Just like package instructions.)

  • Then drain the water in a colander and run the cooked sevai under cold water to stop further cooking.

  • Now, heat the remaining oil in a skillet, add mustard seeds, when they splutter, add chana dal, urad dal, green chillies and curry leaves, followed by turmeric powder.

  • Reduce the flame to medium- low and add grated coconut and saute for a min.

  • Then add the cooked sevai, mix well and cook until  its feels warm.

  • Switch off, close the skillet with a lid and let stand for 5 mins to bring out the flavor.

Serve hot with chutney or kurma or keep simple like me, with little ghee and sugar.


  1. Hi...sounds so simple but tasty dish, love your step by step direction....

  2. Very nicely done..looks good!

  3. Thanks Treat and Trick. Yep, simple and tasted good.

  4. simple n nice.. looks great


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