I love the simplicity of today’s South Indian style breakfast or tiffin item – coconut sevai. If you have home made sevai or store bought sevai on hand, it is the quickest, easiest and tastiest dish you can ever make. I have already done a post on how to make idiyappam at home using an idiyappam maker/chakli press. Idiyappam is nothing but rice noodles/string hoppers/sevai where rice flour dough is hand pressed using an idiyappam maker and steamed.
Whenever I make idiyappam, I usually make a large batch so that I can make at least 2 varieties of flavored sevai like lemon sevai, tomato sevai, milagu sevai, vegetable sevai, puli sevai and the likes. Coconut sevai aka thengai sevai is a light tiffin that is high on flavor. Do use roasted cashew nuts as they go very well with this utterly delicious coconut sevai which I consider a gem among easy tiffin recipes. 🙂
Idiyappam - 4 cups or a packet of ready made rice sevai
Fresh coconut - 1/2 cup, grated
Oil - 2 tsps
Salt to taste
Ghee - 1 tbsp (or oil)
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Split urad dal - 1 tsp
Dry red chilies - 2, tear and de-seed
Green chilis - 2, slit into two
Asafoetida - 1/4 tsp
Cashew nuts - 8, break into small pieces
Red chillies - 2
Curry leaves â€“ 1 sprig
Method for making Coconut Sevai
1: If using store bought rice sevai, boil 4 cups of water. Add the rice sevai and turn off flame and allow to sit for 3 to 4 mts. Drain and spread the sevai on a wide plate. Drizzle a tbsp of oil, lightly mix with a ladle and set aside.
2: If using home made sevai, lightly loosen the strands/noodles to break into small pieces.
3: Heat ghee in a heavy bottomed vessel. Add the broken cashew nuts and saute till golden brown. Drain them and set aside.
4: In the same ghee, add mustard seeds and allow them to splutter. Add the chana dal and urad dal and allow them to turn red. Add red chilies, green chilis, curry leaves and asafoetida and mix for a few seconds.
5: Add the grated coconut and saute for 3 mts on low to medium flame.
6: Finally, add the rice sevai and salt and mix. Allow the sevai to cook on low flame for a mt. Turn off flame and serve warm.
If using store bought rice sevai, do read the instructions on the packet on how to cook it. Each brand differs on the cooking procedure.
Vegans can use oil instead of ghee. It tastes great even with oil.
By Sailu Published:
Coconut sevai recipe aka thengai sevai is one of the tastiest easy tiffin recipes among the many South Indian breakfast menu items.Coconut Idiyappam recipe.