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Sunday, July 26, 2009

SEVAI

Sevai is a very famous dish in SouthIndia, particularly TamilNadu. It is easily digestible because it is steamed. This is different from Idiappam.



INGREDIENTS:

Par boiled rice: 2 cups
Salt- as per taste
Hing
Oil - 2 tsp.
Sevai press (sevai nazhi)

METHOD:

Soak the rice in water for 3 hours. Grind it is a grinder to a smooth thick batter. The batter consistency should be like idli batter. When the batter is ready, add salt and oil to it and grind again for 2 minutes and this enables the salt to mix evenly.

METHOD 1:

Grease idli plates, pour the batter and steam in a pressure cooker for 8-10 minutes, as you would do for idlis. (Do not use the weight)

Simmer the stove, take out one plate and close the cooker. The balls should be hot till we press in the sevai nazhi. If it is hot, it helps us in easy pressing. Once it is cold, it will be very difficult to press it. Now, add the "idlis" or "balls" to the sevai maker, place a plate under the press and press it. Now, we get strings of rice or rice noodles , which we call as sevai.

Use the remaining idlis or balls in the same manner. Transfer it to a big plate. Allow it to cool. Loosen it with your hands very gently or with the help of a fork.

This the basic sevai.

METHOD-2:

Heat oil in a kadai and transfer the batter and cook on medium flame till all the water is absorbed and it becomes like a dough. Take out the dough, shape it to balls, place them in idli plates and steam for 8-10 minutes. Again, the same procedure as mentioned in METHOD-1.

This is the basic sevai.

We can make lemon sevai, coconut sevai, tamarind sevai, etc.

COCONUT SEVAI:




INGREDIENTS:


Mustard seeds- 1/2 tsp.
Split urad dhal - 1 tsp.
Chenna dhal - 1/2 tsp.
Dry red chillies - 1 or 2
Green chilly - 1
Curry leaves - few
Hing - a pinch
Scraped coconut - 1/2 cup
Oil - 1 tsp.
Basic sevai - 3 cups

METHOD:

In a kadai, heat oil, add all the ingredients except coconut and saute till golden brown. Now add the scraped coconut and stir for some time till it changes its colour and be careful, it should not become brown. Now add the basic sevai and mix gently. Your coconut sevai is ready.


LEMON SEVAI:



INGREDIENTS:

Mustard seeds- 1/2 tsp.
Split urad dhal - 1 tsp.
Chenna dhal - 1/2 tsp.
Dry red chillies - 1 or 2
Green chilly - 1
Turmeric powder - 1/4 tsp.
Curry leaves - few
Hing - a pinch
Lime - 1
Oil - 1 tsp.
Basic sevai - 3 cups


In a kadai, heat oil, add all the ingredients and saute till golden brown. Now add the basic sevai and mix gently. When warm, switch off the stove and squeeze a lime and again mix gently. Your lemon sevai is ready.

TAMARIND SEVAI:

Mix the basic sevai with pulikkachal. See the link for pulikkachal and instead of mixing it with rice, mix a spoon of pulikkachal to basic sevai.


Sevai tastes good when served warm. You can have it with coconut chutney, kothamalli chutney or kurma or Mor kozhambu.

13 comments :

  1. Never tried sevai before...lemon sevai looks
    sooooo delicious...should try...

    ReplyDelete
  2. Wow ! so many variations of sevai...Love them all. Wish I could make some now, but I don't have the idli stand here :(

    ReplyDelete
  3. I love sevai!!But i dont have sevai nazhi withme here ..All the varieties of sevai looks yumm

    ReplyDelete
  4. Thank you friends. Try it out whenever possible.

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  5. Oh yeah i have heard abt sevai but never made these at home, looks delicious!

    ReplyDelete
  6. Shanthi,Truly i thought it was Idiyappam..looks so very same no ? but its yummy and esp lemon sevai..would like to check soon..thanks

    ReplyDelete
  7. These are my favorite weekend brekafast...looks delicious :)

    ReplyDelete
  8. Never tried sevai before... but you posted different types of sevai recipes ... looks good & great job ....

    ReplyDelete
  9. Hi Mam,

    Today is the first day i was browsing through your blog...all the recipes are explained very nicely...i can make out how much time you might have spent on presenting this website...Keep it up....

    can we use murukku achu instead of sevai maker.

    ReplyDelete
  10. For those who don't have a sevai nazhi,put the omappodi plate in the murukku achu and you can do it. But, it will be slightly difficult as the riceis parboiled.

    ReplyDelete
  11. Oh I always thought sevai was another name for Idiappam! Looks so soft and delicious!

    ReplyDelete
  12. This is new to me shanthi ..

    i have a surprise for you Please drop in some time at my blog ...

    ReplyDelete

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