Tamil Nadu

Thengai sevai

Name: Thengai sevai
Total time: 25 min
Yield: 3 servings
Cuisine: Tamil
Ingredients: 200 g packet rice sevai rice noodles; Water, to boil; Salt, to taste; 1 1/2 tbsp coconut oil; 1/2 tsp mustard seeds; 2 tsp urad dal (split black gram); 2 tsp chana dal (split chickpeas); 6 halved cashews; 2 dried red chilli; 1 slit green chilli; 1/2 inch finely chopped ginger; 1 sprig curry leaves; a pinch asafoetida; 3/4 cup fresh grated coconut

Rice noodles, fresh coconut and a crackling tempering. Breakfast, but make it gentle.

25 minTime

7 gProtein each

mildSpice

Sevai, the pressed rice noodle3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

442kcal

7 gprotein

5 gfibre

25minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Rice noodles200 g packet rice sevai

Waterto boil

Saltto taste

Coconut oil1½ tbsp

Mustard seeds½ tsp

Urad dal (split black gram)2 tsp

Chana dal (split chickpeas)2 tsp

Cashews6, halved

Dried red chilli2

Green chilli1, slit

Ginger1.5 cm, finely chopped

Curry leaves1 sprig

Asafoetidaa pinch

Fresh grated coconut¾ cup

Method

5 steps

1Cook the sevai in boiling salted water as the packet says, usually 2 to 3 minutes. Drain, rinse under cold water and spread out on a plate.
2Heat the coconut oil, splutter mustard, then add urad dal, chana dal and cashews. Fry until golden.
3Add the red chillies, green chilli, ginger, curry leaves and asafoetida. Stir for a few seconds, then add the coconut and toss for a minute.
4Add the sevai and salt and toss gently with a fork on low heat.
5Serve warm with coconut chutney or a vegetable kurma.

Serve it like this

Mound on a plate with coconut chutney or kurma on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thengai sevai

Make it your way

Ingredients

Method

Make it a meal