Wednesday, December 29, 2010

Thengai Sevai/Coconut rice noodles


HI

Last weekend we visited Krishnakumar's cousin Raghu's home since his mother was not keeping well.They are my extended family. While we were there,Raghu's wife Geetha served us Rice sevai which she had prepared even amidst her busy schedule. OOOOHHHHH it was tooo tasty!!!!!!That's obvious since it was prepared from scratch and not the rubbery store bought one. Though i felt a little ashamed to gobble it up like that, i just could not stop myself. It was too tasty and reminded me that i had prepared this long long back!!!!!!!!!Goodness!! it is ages since i prepared this at home.

Rice sevai/ string hoppers tastes best when it is fresh. This is a delicacy of south India.Needs a little extra effort but the results are awesome:-)


INGREDIENTS

Par boiled rice 2 cups

Raw rice a handful

Salt to taste

FOR THE COCONUT SEVAI

Mustard 1 tsp

Black gram dhal 1 tsp

Bengal gram dhal 1 tsp

Asafoetida 1/2 tsp

Green chillies 2

Curry leaves few

Coconut oil 2 tbsp

PREPARATION


Soak both the rice together in luke warm water for 2- 3 hours

Drain and grind it smoothly in a grinder with the required amount of water. Should be of pouring consistency. Can be a little watery too.

Add the salt

Pour this into Idli moulds and steam them for 10 minutes

Take out just one plate from the stand, scoop out the idlis and put them in the sevai press, keep turning the handle (look at the instructions) and press down to get fluffy sevai

Let the other idlis keep simmering on a very low flame till each plate is done.(If it becomes cold, then pressing will be difficult as the dough becomes very hard)

Once everything is done, let it cool

Adda tsp of oil into the sevai and spread it.(This is done so this the sevai does not stick to one another)

In a pan add 1 Tbsp of coconut oil

When it is heated up add mustard, black gram dhal, Bengal gram dhal, green chillies, asafoetida and let it splutter

Now add this to the cooled sevai.Sprinkle the grated coconut on it and mix well

Preparing this way of sevai is very easy. My Daughter pressed her own sevai!!!!!!!!She wanted only the plain ones and wasn't sure if i would give her plain ones. Lol!!!!!!

Serve with chutney though i like it just like that

Another nice feel factor about this trip was Raghu presented us with this Glass Ganesha Bell. I am not sure if he knows that i collect Ganesha idols. Well !!!That was a beautiful way to usher in my new year will my favorite deity.



Thank you Raghu and Geetha for everything:-)


Sending Coconut sevai to "Sujana's Celebrating Regional Cuisines"
And Food Palette Series- WhiteThese two bloggers have amazing recipes. Do check them out