Thengai sevai / Coconut Sevai recipe – flavorful and delicious South Indian rice noodles that is easy to make. This recipe is a savory dish that has rice noodles flavored with just a few spices and grated coconut. It is great as a quick fix and light breakfast or tiffin.
Sevai or idiyappam is one of the traditional dishes of South India. I usually stock on the instant sevai that is available readymade as it is one of the easiest dishes to make on a busy day. It tastes delicious and I usually dont make any side dish for this as it tastes great on its own.
This lightly seasoned coconut sevai is a good snack for kids. You can use homemade or instant sevai or you could even use idiyappam for making it. If you have grated coconut available, then this recipe is a breeze to make in just a few minutes. I have used cashew nuts which gives a nice crunch and flavor to the dish and I suggest you not to skip it!
For other healthy breakfast recipes do check out thayir aval | pori upma | drumstick leaves paratha .
Coconuts are rich in dietary fibre as well as a good source of vitamin C and vitamin B6 and iron. Lets move on to the recipe for simple and easy coconut sevai.
How to make Coconut Sevai step by step
- To prepare the instant sevai, take the sevai in a large bowl. Pour hot water to just cover the sevai. Then close the bowl with a lid and let the sevai soak for around 10 minutes. Once the sevai becomes soft, drain the water and set it aside.
- Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal and fry till they turn golden brown. Then add the chopped cashew nuts.
- Fry till the cashew nuts turn golden brown in color. Add the curry leaves and chopped green chillies and saute for a couple of seconds.
- Now add the grated coconut.
- Stir and saute on a medium flame for a minute till the raw smell goes and the coconut is lightly fried.
- Finally add the cooked sevai along with salt.
- Mix well and remove from heat. Coconut sevai is now ready to be served hot.
Thengai Sevai | Coconut Sevai | Thengai Idiyappam Recipe
Coconut Sevai – Thengai Sevai Recipe
Ingredients
- 1 cup cooked plain sevai ( idiyappam / rice noodles )
- 3 tbsp grated coconut ( thengai )
- 2-3 raw cashew nuts, chopped
- 1/2 tsp mustard seeds
- 1 tsp split urad dal ( black gram ( without skin ) )
- A few curry leaves
- A pinch of asafoetida
- 1 1/2 tsp oil
- Salt to taste
Instructions
- Instant or homemade sevai / idiyappam can be used. For preparing instant sevai, take the sevai in a large bowl. Pour hot water to just cover the sevai. Then close the bowl with a lid and let the sevai soak for around 10 minutes. Once the sevai becomes soft, drain the water and set it aside.
- Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add urad dal and fry till they turn golden brown. Then add the chopped cashew nuts.
- Fry till the cashew nuts turn golden brown in color. Add the curry leaves and chopped green chillies and saute for a couple of seconds.
- Now add the grated coconut and saute it on a medium flame for a minute till the raw smell goes and the coconut is lightly fried.
- Finally add the cooked sevai along with salt.
- Mix well and remove from heat. Coconut sevai is now ready to be served warm.
Nutrition Information
Leave a Comment