Coconut sevai is essentially rice noodles cooked with grated coconut and Indian spices. It is a very popular south Indian tiffin recipe. For those of you new to the term “tiffin”, it is a meal eaten between lunch/brunch and dinner usually around 3pm with a cup of coffee or tea in India. I make this sevai for dinner when I am pressed for time. I love that it can be made with instant sevai available in Indian grocery stores or with rice noodles. There are several variations to sevai, the most popular ones being coconut and lemon. Feel free to add any vegetables to make this a wholesome meal. Pair this with tomato-cilantro chutney and your taste buds with thank you:)
1 small box Instant rice sevai or rice vermicelli (available in Asian grocery stores)
3/4 cup grated coconut ( fresh tastes best, I used frozen)
1 teaspoon oil
1 teaspoon oil ( I used a mix of coconut and olive oil)
1 teaspoon mustard seeds
1/2 teaspoon broken black gram/urad dal
1 teaspoon Bengal gram/channa dal
1/4 teaspoon powdered asafetida
2 dry red chillies
1 green chili vertically slit
1/4 cup cashews (optional)
5 curry leaves
1. Take the instant rice sevai/noodles in a big bowl and add boiling water to the noodles, cover and keep aside for exactly 3 minutes. Keeping it for longer time in water will result in clumpy noodles.
2. Drain excess water and spread the cooked noodles on a big plate and add 1 teaspoon of oil and let it cool for 10 minutes.
3. Take 1 teaspoon of oil in a pan and when oil is hot, add ingredients under tempering/tadka and let it cook for couple of minutes.
4. Add grated coconut and cook for 5 minutes on medium flame.
5. Turn off the heat, add the sevai/noodles and salt and mix well.