Coconut Sevai or Thengai Sevai, is one of the light Breakfast or tiffen items, we used to have it fortnightly. It is easy to prepare yet tasty. We can do many variations in the sevai like, lemon sevai, tamarind sevai, coconut sevai. Now we see how to prepare coconut sevai.

You can check some breakfast recipes below
Idiyappam
Semiya Upma
Simple poori
Rawa Idli
Pongal
French Toast

How to make coconut sevai / Thengai Sevai

Preparation time: 20 min | Cook Time: 10 min | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients

• Sevai/Dried Rice noodles – 2 cups
• Boiling water – 2 cups
• Salt – a pinch
• Coconut oil – 1 tsp
• Sunflower oil – 1 tsp
• Mustard seeds – a pinch
• Urud dal – 1/4 tsp
• Bengal gram – 1/2 tsp
• Curry leaves – 10 to 15
• Dried chillies – 3
• Asafoetida – 1/6 tsp
• Salt – as per taste
• Grated coconut – 1/2  cup
• Cashews – few
• Ghee – 1 tsp
• Coriander leaves for garnishing

Method:

1. Take 2 cups of sevai and salt and add boiling water, until it is covered.

2. Keep it closed for 5 min. Do not keep for more, as the rice noodles becomes mushy. Filter the sevai and spread it in a plate, and allow to dry.

3. In a wok or kadai, add coconut oil and when it is hot, add the mustard seeds, urud dal, bengal gram and fry till the bengal gram becomes golden brown colour.

4. Add the curry leaves, dried chillies, salt and asafoetida and fry for few minutes.

5. Fry the coconut for few minutes. Take care not to over fry it.
6. Add in the Sevai or rice noodles.

7. Mix the sevai thoroughly, till the ingredients are well mixed.
8. In a separate kadai or pan, add 1 tsp ghee and fry the cashews till golden brown.

9. Mix it to the sevai and give a stir.

10. Delicious and yummy coconut sevai is ready to be served.

Note:
1. I used frozen grated coconut. You can use fresh coconut.
2. You can add peanuts/groundnuts while frying the curry leaves.
3. My mom used to fry the cashews in ghee and add it separately in the final stage. One of my friend, used to add cashews too while adding curry leaves stage itself.
4. You can use replace coconut oil with normal cooking oil too. But I feel, the flavor gets reduced in my opinion.
5. Red chillies can be replaced by green chillies. But keep in mind of the spiciness.

Easy and light and tasty breakfast – Coconut Sevai is ready

The post How to make Coconut Sevai | Thengai Sevai | Coconut Rice Noodles | Breakfast recipes appeared first on Learning-to-cook.

Ingredients

• Rice Sevai – 1.5 cup
• Prawns – 1/2 kg (washed and cleaned)
• Fennel seeds – 1/4 tsp
• Cardamom – 3
• Star anise – 4
• Cloves – 1 tsp
• Cinnamon Stick – 1 stick (crushed)
• Brinji leaf – 1
• Ginger Garlic Paste – 1.5 tsp
• Green chillies – 3
• Onion – 2 (cut lengthwise)
• Tomato – 1 (chopped finely)
• Mint leaves – 1/2 cup
• Coriander leaves – 1/2 cup
• Turmeric Powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Garam Masala Powder – 1 tsp
• Salt –  as per taste
• Oil – 1 tsp
• Ghee – 2 tsp

• In a large pan, add rice sevai, 1/2 tsp salt and hot water (just after boiling the water, immediately pour to rice sevai).
• Close it and keep it for 5 min.
• Drain the water completely and keep aside.
• Now in a large pan, add oil, all the spices, brinji leaf, onion, ginger garlic paste, green chillies.
• Fry till the onion becomes translucent, now add the tomato, mint leaves, coriander leaves and when tomato becomes soft, add the prawns.

• Add the all the powders specified in ingredients and salt and saute well till the prawns becomes curly in shape.
• If needed, add little water to cook the prawns.
• Now add in the sevai and mix well and keep in heat for 2 to 3 mins and add ghee mix again and serve hot, garnishing with corinader leaves.
• If needed, lemon juice can be added. (optional).

The post Prawn Rice Sevai Briyani appeared first on Learning-to-cook.

Ingredients

• Rice Sevai – 2 cups
• Carrots – 1/4 cup (small pieces)
• Peas – 1/4 cup
• Corn – 1/4 cup
• Raw Mango – 1/4 piece (grated or cut into thin lengthy pieces) (optional)
• Green Chillies – 3 (chopped finely)
• Urud dhal – 2 tsp
• Bengal gram dhal – 2 tsp
• Mustard – a pinch
• Salt – as per taste
• Oil – 3 to 4 tsp
• Curry Leaves – few
• Coriander leaves – few for garnishing
• Hot water – 3 cups
  

Method

• In a large bowl, add little salt and rice sevai and pour the hotwater on it till it gets soaked well and cover with a lid and leave it for 4 to 5 mts.
• It becomes soft and filter the water from it and keep the rice sevai aside.
• In a pan, add oil, mustard, urud dhall, bengal gram dhall and fry for few minutes.
• Add curry leaves and green chillies to it.
• Now add the vegetables – carrot, peas and corn and fry them nicely.
• After the carrot becomes soft, add the grated mango pieces and just fry for an minute.
• Mix the rice sevai now with this and mix well and cook for few minutes adding salt.
• Garnish with coriander leaves and serve hot.

Note:

• Adding mango is optional.
• Do not add the mango pieces along with other veggies, since it gets cooked easily and you cannot get the crunchy taste.
• You can add any veggies of your choice.

Sending this to Food palette series event

The post Vegetable Rice Sevai Upma appeared first on Learning-to-cook.

Ingredients

• Rice Sevai – 3 cups
• Mustard seeds – a pinch
• Urud dhall – 1/2 tsp
• Bengal gram – 1 tsp
• Green chillies – 3 (chopped finely)
• Onion – 1 (big) (chopped finely)
• Turmeric powder – 1/4 tsp
• Lemon juice – 2 tsp
• Curry leaves – few
• Corinader leaves for garnishing
• Oil – 2 tsp
• Water as required
• Salt as needed

Method

• Boil the water with little salt and switch off the stove.
• Add the rice sevai immediately to the boiled water and close it for 5 mts.
• Open the lid and filter out all the water and keep aside.
• Now in a kadai, add oil.
• When it is hot, add mustard seeds, urud dhall, bengal gram.
• When the seeds splutter, add the onion, green chillies, curry leaves and cook till the onion becomes transparent.
• Add the turmeric powder and salt.
• Add the sevai and mix well till the sevai changes its colour to yellow.
• Now add the lemon juice, mix again and switch off the stove.
• Garnish with coriander leaves and serve hot.
• Can be eaten as it is or can have even the pickle as the side dish.

[Note: Take the water quantity such that, all the sevai gets fully immersed in water]

The post Lemon Rice Sevai appeared first on Learning-to-cook.