Sevai (Rice Noodles)

‘சேவை’ in Tamil is nothing but rice noodles.In tambrahm weddings this will be served along with Aloo bonda as evening snacks. That is one combination to die for 😉

‘சேவை’/Sevai in English is nothing but rice noodles.In tamil brahmin weddings this Sevai based items will be served along with Aloo bonda as evening snacks. That is one combination to die for 😉

The traditional way of preparing sevai involves lots of work and it is time consuming too. My mom makes it once a month and prepares morekuzhambu(gravy prepared using Yogurt) as sidedish 🙂

But now a days we dont have much time to spend in kitchen. I usually get readymade rice noodles pack and make sevai from them. There are different types of Sevai. The popular ones are Melagu(Pepper) Sevai, Coconut Sevai,Lemon Sevai Vegetable Sevai. For a change I prepared mint sevai. Lets get into the preparation.

Ingredients for Lemon Sevai :

• Lemon Juice – 2 tbsp
• Turmeric – 1/4 tbsp
• Salt – a pinch
• Hing – 1/2 tsp
• Chopped ginger – 1/2 tbsp
• Dried Red Chillies – 3
• Urad Dal – 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Channa Dal – 1/2 tsp
• Curry leaves – few
• Cooking Oil – 1tbsp

Method of Preparation :

1. Make sure you drain the water completely and let it cool for about 5-10 minutes.
2. Heat oil in a frying pan.
3. Add mustard seeds, urad dal, channa dal and dried redchillies.
4. Let them splutter. Now add curry leaves,hing,salt turmeric one by one.
5. Saute for about 3-4 minutes.
6. Turn off the stove. Once the tadka has cooled down add lemon juice.
7. Now add the cooked rice noodles in the frying pan and start mixing.
8. Make sure you don’t mash the sevai. It is better to use fork while mixing them.
9. Lemon Sevai is ready.

Ingredients for Mint Sevai :

• Mint – a bunch
• Coriander leaves – half cup.
• Green chillies – 2
• Curry leaves – few
• Garlic Pods – 3 (optional)
• Chopped ginger – 1/2 tbsp
• Mustard Seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Oil – 1tbsp.

Method of Preparation :

1. Wash mint, coriander leaves thoroughly.
2. Make a paste out of those leaves along with green chillies,ginger and garlic pods.
3. Heat oil in a frying pan and add mustard seeds, urad dal.
4. Let them splutter. Add curry leaves and now add the ground paste to the pan.
5. Add few drops of water and salt. Let them be cooked until the raw smell goes off.
6. Later add the cooked rice noodles to this mint paste.
7. Mix them using a spatula or a fork.
8. Serve the sevai with Morekuzhambu or Coconut chutney.
9. We had it with fresh homemade yoghurt with some karaboondi on it 😉