Sevai is a dish that always brings up memories of Sunday evenings while growing up. My mother would make this as a special weekend treat. The process was not a simple one.....she would cook rice flour in a large kadai, roll them into balls while they were still warm and then, using an iron press, press them out into thin, long strings. That done, the rice noodles would then be flavoured with either a simple tadka of mustard and urad dal, or be turned into coconut or lemon sevai.
Things are much easier these days with ready made sevai available in stores. All that you have to do is immerse it in hot water for a few minutes and then proceed to flavour it. Today's recipe is a little different from the usual because it uses corrainder as the major ingredient.
What you need:
Sevai/Rice noodles - 1 packet, prepared according to instructions on the package and cooled.
Corriander/Cilantro/kothamalli - 1 bunch
Green chilli - 3 (adjust to taste)
Ginger - a 1 inch piece
Garlic - 4 or 5 cloves
Salt - to taste
Oil - 1 tbps
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Grind the corriander, ginger, garlic and green chilli to a smooth paste adding as little water as possible.
Heat oil in a kadai. Add the mustard seeds and urad dal. When the seeds pop, add the ground paste and saute on a low flame until the raw smell is gone and it changes to a dark green colour. Add the cooked sevai and salt. Mix well.
Serve with coconut chutney.
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