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| Main ingredients | Rice vermicelli, Scraped fresh coconut, Coconut oil, Cashewnuts, Mustard seeds, Split skinless black grams (dhuli urad dal), Split Bengal gram (chana dal), Asafoetida, Dried red chillies, Curry leaves, Fresh coriander leaves, Lemon, Raw peanuts, Cumin seeds, Green chillies, Turmeric powder |
| Cuisine | South Indian |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 400 grams rice vermicelli (sevai)
- Salt to taste
- Coconut Sevai
- ½ cup scraped fresh coconut
- 4 tablespoons coconut oil
- 16-20 cashewnuts, halved
- 2 teaspoons mustard seeds
- 2 teaspoons split skinless black gram (dhuli urad dal)
- 1 teaspoons split Bengal gram (chana dal)
- 1 teaspoon asafoetida (hing)
- 4 dried red chillies, broken
- 4 sprigs of curry leaves
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Lemon sevai
- 1 lemon
- 4 tablespoons oil
- 4 tablespoons raw peanuts
- 2 teaspoons split Bengal gram (chana dal)
- 2 teaspoons split skinless black gram (dhuli urad dal)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon asafoetida (hing)
- 4 green chillies, chopped
- 4 sprigs of curry leaves
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
Method
- Boil sufficient water in a deep non-stick pan, add rice vermicelli and cook for 3-4 minutes. Drain and set aside.
- For coconut sevai, heat coconut oil in another non-stick pan, add cashewnuts and sauté till golden brown. Drain and set aside.
- Add mustard seeds, split skinless black gram and split Bengal gram, mix and sauté till the grams turn golden brown.
- Add asafoetida, dried red chillies and curry leaves and mix well.
- Add salt, half the cooked sevai and mix well.
- Add coconut, cashewnuts and coriander leaves and mix well. Cook on medium heat for 1-2 minutes.
- For lemon sevai, heat oil in yet another non-stick pan, add peanuts and sauté till golden brown. Drain and set aside.
- Add split Bengal gram, split skinless black gram, mustard seeds and cumin seeds, mix and sauté till the grams start to turn golden brown in colour.
- Add asafoetida, green chillies and curry leaves, mix and sauté for 30 seconds.
- Add turmeric powder and sauté for a few seconds. Add salt, lower the heat and squeeze the juice of lemon.
- Add the remaining cooked vermicelli, sprinkle 2-3 tablespoons water, cover and cook for 1-2 minutes.
- Add peanuts and coriander leaves and mix well.
- Transfer coconut sevai and lemon sevai in separate serving bowls and serve hot.
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