Sevai is the Indian noodles or pasta. It is made of rice /rice flour pressed to make noodles and them steamed. It is also called Idiyappam served with stew. South Indian also mix it with tomatoes or lemon to make variations.
Here I mix it with black gram and serve with a stew or kurma .
Need –
- Sevai – Instant packeted
- Skinless Black gram – 2 handfuls
- Dry red chilli – 1 or 2
- Mustard seeds – 1 tsp
- Curry leaves – 6-7
- Asafoetida – 1/2 tsp
- Salt
- For the Stew – cut veg (Carrot, potatoes, Zucchini , green beans, capsicum)
- White and green beans – 1 cup
- Coconut milk or Coconut powder – 2 tbsp
- Fennel seeds – 1 tsp
- Cinnamon -1 inch
- Green chilli – 1 thin
- Onion – 1 small
- Jeera – 1 tsp
- Mustard seeds – 1 tsp
- Curry leaves – 6
- Ginger – 1 inch – chopped
- Oil
- Salt
Process –
- Soak the Urad dal and red chilli for about an hour.
- Drain and pulse in a mixed. Steam this till cooked either in a pressure cooker or microwave. Cool it and pulse it again
- Pour hot water over the sevai and keep aside for 5-10 minutes till it absorbs the water
- In a pan take oil , temper mustard , curry leaves and Asafoetida. Add the pulsed urad mix , saute and salt and the sevai and give a mix.
- For the Stew , microwave the veg for 3 minutes to cook.
- Take little oil , add fennel seeds , onion , green chilli and cinnamon , saute till aromatic. Add grated coconut if using instead of milk or powder, at this stage. Cool and grind it.
- In a pan take oil and temper mustard , jeera and curry leaves. Add ginger and the vegetables. Add the powder , salt and the vegetable. Now pour in the coconut milk and little water and cook it till it boils.
TamarindtoAmchur 