Coconut sevai – Rice vermicelli upma / Thengai sevai / Idiyappam

Cooking Method
Cuisine
Difficulty Beginner
Time
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr
Servings 2
Description

Coconut Sevai is a delicious and healthy south Indian breakfast that is made with boiled Sevai roasted in ghee and spices. 

Ingredients
  • 250 grams Rice Sevai ((also labelled as string hoppers / rice vermicelli))
  • 1 tablespoon Ghee
  • 1 tablespoon Cooking oil
  • 2 teaspoons Mustard seeds
  • 3 teaspoons Urad Dal
  • 3 teaspoons Chana Dal
  • 4 Dried red chillies
  • 2 Green Chillies (Indian / Thai variety)
  • 1/2 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Salt
  • 1 cup Grated fresh coconut
  • 15 Curry leaves
  • 1 tablespoon Fresh Cilantro (Chopped)
  • 2 tablespoons Cashews - Halved
  • 2 tablespoons Peanuts
  • 5 cups Water
  • 2 teaspoons Lemon juice (Optional)
Instructions
  1. Prepare the Rice Sevai
    • Bring water to boil in a pot. Remove from heat
    • Take a separate pan and spread the Sevai
    • Pour the hot water in the pan which has the Sevai. The water should completely immerse the Sevai
    • Let it stand for 5 minutes.
    • Keep a colander ( or a strainer) in the sink. Carefully pour the Sevai with hot water into the colander.
    • Drain the water and let the Sevai rest in the colander.
  2. Adding the spices / tempering / tadka
    • Keep a large non stick pan on stove with the heat on medium level
    • Pour the cooking oil and ghee
    • When you start to see bubbles in the oil, add a few mustard seeds and check if they sputter (pop with a soft noise)
    • If the mustard seeds do not sputter, increase the heat
    • Once the oil and ghee mixture reaches the right temperature, add all the mustard seeds and let them sputter
    • Reduce the heat to lowest level
    • Add Peanuts and stir them for about 2 minutes
    • Add green chillies, dried red chillies, urad dal, chana dal and curry leaves. Keep stirring for 2 minutes 
    • Add Hing (asafoetida) and salt and stir well again
    • Add lemon juice and mix well again (Lemon juice is optional)
  3. Mix the Sevai with the tadka / spices
    • Transfer the Sevai from the colander into the pan which has the tempering
    • Keep the stove on medium heat and mix the Sevai with the tadka /  tempering
    • Add the grated coconut and mix well. 
    • Check for the salt level and add more if needed
    • Reduce the heat to low setting.
    • Close the lid on the pan and let the Sevai cook in the steam for about 6-8 minutes
  4. Prepare the toppings / garnish
    • Roast the cashews in a separate pan.
    • Add one teaspoon of ghee to get a nice aroma.
    • Chop the cilantro
  5. Serving
    • Serve the Coconut Sevai when it is still hot
    • Top the Sevai with Cashews, Cilantro and grated coconut
Notes

Coconut Sevai can be served with coconut / tomato / Ginger Chutney or Indian Pickles

Keywords: Coconut, sevai, Rice, vermicelli, upma, Thengai, Idiyappam
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.