Sevai is a South Indian breakfast. Easily digestible and can be given to kids or sick people instead of Idli.
Ingredients:
For 2 persons
Parboiled rice : 1cup (heaped)
Raw rice ; 1/4 cup
Salt : as required
For seasoning:
Red chili - 2
Mustard seeds - 1/2 tsp
Hinge : a pinch
Curry leaves : few
Coconut oil - 1tbs
Method:
- Soak par boiled rice and raw rice together for 3 hours and grind it to a very fine paste.
- Add salt and mix well.
- No need to ferment.
- Pour the batter on the idli plate and cook for 8 minutes.
- Place the idli in sevai nazhi and squeeze by turning the handle.
- Keep a plate at the bottom and collect the squeezed sevai.
- Spread it in a plate to get it cooled.
- When cooled the threads won't stick to each other.
- Heat the coconut oil and add mustard seeds and broken red chili and hinge.
- Remove after the mustard seeds splutter and add curry leaves and add to the sevai.
- Grease your hand with little coconut oil and mix the sevai with mustard seeds well.
- Serve with morkuzhambu or sweetened coconut milk.
Morkuzhambu recipe:( Easy method)
Ingredients:
Coconut (grated) -1/2 cup
Curd - 1/2 cup
Jeera - 1tbs
Green chili - 2
Rice flour - 1 tsp
Hing - a pinch
Turmeric powder - a pinch
Salt - 1/2 tsp or as required
For seasoning:
Coconut oil - 1tsp
Mustard seeds - 1/2 tsp
Hing - a pinch
Red chili - 1
Curry leaves - few
Method:
Grind coconut, Jeera, green chili with rice flour into a fine paste.
Churn the curd.
Mix the ground paste with curd.
Add salt, turmeric powder and hing and mix well.
Boil for 3 sec.
Do the seasoning with the ingredients mentioned.
Morkuzhambu is ready.
Tips:
You can have it with morkuzhambu or you can make lemon sevai or coconut sevai as we do the lemon rice or coconut rice.
