Coconut Sevai is a perfect variation for coconut rice; an 'easy to prepare' tiffin variety that is popular among south Indians.
Leftover plain Idiyppam / string hoppers at our house, is always converted as Coconut Sevai!
Check out my other sevai recipes too:
Ingredients:
Scrambled Idiyappam - 1 ½ to 2 cups
Grated Coconut - ½ to ¾ cup
Grated Coconut - ½ to ¾ cup
For Seasoning:
Mustard seeds - 1 tsp
Urad dhal - ¾ tsp
Bengal gram/channa dal - 1 tsp
Cashewnuts - 1 tbsp(broken)
Red Chilli - 2 to 3
Asafoetida / Perungayam - a pinch
Curry leaves - 1 sprig
Red Chilli - 2 to 3
Asafoetida / Perungayam - a pinch
Curry leaves - 1 sprig
Oil - 2 tsp
Directions:
Heat oil in a pan, season with all the ingredients one by one. Once it crackles and also the dhal & nuts turned into golden brown; add grated coconut.
Directions:
Heat oil in a pan, season with all the ingredients one by one. Once it crackles and also the dhal & nuts turned into golden brown; add grated coconut.
delicious and flavorful sevai.comfort food actually for me
ReplyDeleteComforting sevai, I do see the cute teddy, let me eat from the bowl and spare the bear!
ReplyDelete