Coconut -Lemon Sevai Recipe

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This one is from my aunt.. who makes lovely sevai from scratch..unlike many of us who think making sevai is the easiest thing as much as noodles..nowadays since the instant ones are all we know.. but making sevai at home is a very big task and it takes hella lota patience and time..but the final product is totally worth it and u realise that what u make instantly is nothing close to this.. it is so soft and melts in ur mouth..i rem the childhood days eating sevai from annapoorna in coimbatore and cherishing it.. this one bring back those memories instantly.. here it is for.. authentic sevai recipe.. from my aunt’s kitchen…

Coconut Sevai and Lemon Sevai Recipe

To make the base Sevai:

Par-boiled Rice – 2 cups
Oil – 2 tbsp
Salt to taste
Water to soak the rice

Method
Soak the rice in water overnight.
Grind it into a batter (like for idli).
Add the salt and oil and stir well.
Pour the batter into Idli plates and pressure cook it for 10 minutes (without using weight).
Use a Sevai maker to press the idlis into noodles.
Make sure the idlis are hot when you do this.
The idiappam/noodles that come out needs to be broken into sevai.

For Coconut Sevai:

Ingredients
Coconut – 1/2 cup – grated
Green Chillies – 1 or 2 – slit in the middle
Red Chillies – 1 or 2 – broken into 2
Mustard seeds – 1/2 tsp
Curry leaves – few
Channa dal – 1/2 tsp
Urud dal – 1/2 tsp
Asafoetida – one pinch
Cashewnuts – 7 to 8 – broken and fried in ghee
Coriander leaves – few
Oil to saute
Salt to taste

Method
In a pan, ad doil, splutter the mustards, fry the curry leaves and dals.
Add the chillies and saute some more.
Now mix in the sevai, add salt and asafoetida.
Mix well and turn off the flame.
Garnish with chopped coriander leaves and cashews.

For the Lemon Sevai:

Ingredients
Lemon – 1 medium sized – squeezed
Turmeric Powder – 1/s tsp
Green Chillies – 1 or 2 – slit in the middle
Mustard seeds – 1/2 tsp
Curry leaves – few
Channa dal – 1/2 tsp
Urud dal – 1/2 tsp
Asafoetida – one pinch
Coriander leaves – few
Oil to saute
Salt to taste

Method
Add oil in a pan, splutter the mustards, fry the curry leaves, add green chillies.
Saute the dals and add the turmeric powder.
Now add the sevai, mix well adding salt, lemon juice and asafoetida.
Garnish with finely chopped coriander leaves.

Told ya! the making the coconut and lemon sevai is very easy once the base is done well. You can try the same recipe on store-bought sevai or vermicilli too.