Coconut Sevai Recipe | South Indian Thengai Idiyappam Preparation

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Coconut Sevai

May 23, 2013         no comment.

Coconut Sevai

For those of you who grew up in a South Indian household (especially Tamilian), I don’t have to try too hard to sell the idea of Coconut Sevai. It is one of my very favorite ways to have South Indian Rice Noodles. In my previous post, I showed y’all how to make Rice noodles in the traditional South Indian way. It ain’t easy. But this is the only method that gives THE BEST Sevai ever! Once you have your Sevai, you’ve got to flavor it. Coconut Sevai happens to be the most common Sevai preparation.

Coconut Sevai - 2

Whilst browsing through my friend Roshni’s vast recipe collection, I chanced upon this recipe that brought back waves of nostalgia along with an instant urge to eat Coconut Sevai! 🙂 I did alter the recipe a bit to use up the ingredients that I had on hand. If you do make the sevai in the traditional method, kudos to you. However, fret not if you don’t have the patience to do it my way. These days, you get Rice noodles packs in the store. Just buy one of them, cook according to package instructions and then following the rest of the steps!

COCONUT SEVAI | THENGAI IDIYAPPAM Recipe

First thing you’ll need is to cook your Rice noodles. You can make it my way or just buy the noodles from the store. (Any kind of rice noodles will work)
Coconut Sevai - Plain Rice Sevai | Idiyappam

You’re also going to need – Freshly grated coconut, Curry Leaves
Coconut Sevai - 2

And – Cashews, Red Chilli, Mustard Seeds, Salt, Chana Dal (Chickpea lentil) & Urad Dal (split black gram) and Oil (or Ghee)
Coconut Sevai - 2

In a large wok, heat the oil (or ghee) and add the cashew nuts. Fry until lightly brown. (Roshni uses peanuts. But I didn’t have ’em on hand so I decided Cashews would be awesome! :D)
Coconut Sevai - 2

Strain out the cashews & set aside. (This is just so that the cashews don’t get burnt while frying the other ingredients.
Coconut Sevai - 2

In the same wok, in the remaining Oil/Ghee, add the mustard seeds. When those start crackling, add the dry red chilli and fry for a minute.
Coconut Sevai - 2

Add the chana dal, urad dal and fry for a minute or two until they are lightly brown.
Coconut Sevai - 2

Add in the washed Curry leaves and the reserved cashews.
Coconut Sevai - 2

Add the freshly grated Coconut and mix it well. Sauté for 1-2 minutes on medium flame or until the coconut starts to change color (very light brown). Season with Salt to taste.
Coconut Sevai - 2

Add the prepared Rice noodles (Sevai or Idiyappam)
Coconut Sevai - 2

Mix well and serve warm. It can be eaten as is or with chutneys, curries etc.
Coconut Sevai - Recipe

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Coconut Sevai


  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
Scale

Ingredients

  • 46 cups cooked Rice Noodles (*see note)
  • 1 cup freshly grated Coconut (Although I’ve not tried it myself, you could try using thawed frozen coconut if you cannot find fresh coconut)
  • 2 TBsp chopped Cashew Nuts (or Peanuts)
  • 2 tsp Black Mustard Seeds (Rai)
  • 2 tsp Chana Dal (Chickpea lentil) {{Skip if not available}}
  • 2 tsp Urad Dal (Split Black Gram) {{Skip if not available}}
  • 46 Dry Red Chilli (or use fresh Green Chilli) {{adjust according to spiciness you want}}
  • 23 TBsp washed & fresh Curry Leaves
  • 23 TBsp Vegetable Oil (Or GHEE – Clarified Butter) {I loved the one made with ghee}
  • 12 tsp Salt (to taste) * {If you’re adding salt while cooking your rice noodles, adjust the amount of salt accordingly}

For the Rice Noodles

  • Make Sevai or Idiyappam from scratch at home, let it cool and separate the noodles roughly with your hands. OR you can buy a rice noodles packet from the store & cook it according to package instructions

Instructions

  1. First thing you’ll need is to cook your Rice noodles. You can make from scratch or just buy the noodles from the store and cook it according to package instructions. (Any kind of rice noodles will work) Let it cool.
  2. In a large wok, heat the oil (or ghee) and add the cashew nuts. Fry until lightly brown. Strain out the cashews & set aside. (This is just so that the cashews don’t get burnt while frying the other ingredients.
  3. In the same wok, in the remaining Oil/Ghee, add the mustard seeds. When those start crackling, add the dry red chilli and fry for a minute.
  4. Add the chana dal, urad dal and fry for a minute or two until they are lightly brown.
  5. Add in the washed Curry leaves, reserved cashews, freshly grated Coconut and mix it well. Season with salt. Sauté for 1-2 minutes on medium flame or until the coconut starts to change color (very light brown)
  6. Add the prepared Rice noodles (Sevai or Idiyappam). Mix well and serve warm.

To serve

  1. It can be eaten as is or with chutneys, curries etc.

 





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