Rice Sevai

Main course

Sevai is the Tamil name for a mildly spice rice noodle dish best eaten with coconut chutney and sambar. During my school days, sevai was my favourite tiffin item, an overall mouthwatering recipe.

Serving size

4

Difficulty

Medium

Ingredients

— 6 cups parboiled rice — 2 tbsp coconut oil — 1 tbsp mustard seeds — 2 dried red chillies — 4-5 curry leaves — ½ tsp turmeric — 1 tbsp lemon juice — Pinch of asafoetida — Salt to taste

Cooking Time

30 min

Intensity

Mild

Allergens

–

Method

1. Wash and soak the parboiled rice in water for 3 hours.

2. In a wet grinder, grind the rice to a smooth paste.

The batter must not be too thick or too thin - it should be a pourable consistency. Add some salt to taste.

3. Take an idli maker and grease the moulds, then pour the batter mixture into the moulds and steam. This will form your rice cakes.

4. Once hot, remove the steamed rice cakes and transfer to a noodle maker, collecting it in a bowl. 5. Heat the coconut oil in a pan and add the mustard seeds until they start crackling, then add the dried red chillies and stir.

6. Add turmeric powder and asafoetida and turn off the heat.

7. Add the green chillies, curry leaves and lemon juice.

8. For additional taste to the sevai, add some coconut chutney or sambar and enjoy.