Quick-fix Meal: RICE SEVAI

Lemon sevai & Coconut sevai

I know it has been a long time since I posted a recipe for a quick-fix meal. Here is one extremely simple recipe that takes but 15 minutes to prepare.

The main ingredient for this one the ready-made dry rice sevai that is available from MTR or Concord brands. You will find packets of 200 gm and 500 gm. The smaller packet is enough for two people and this recipe quantity is suited for the 200 gm packet.


I prepare two varieties of sevai from this one. The one common thing is add the packet of dry sevai to a vessel of boiling water and cook it for about 4-5 minutes. The process is similar to cooking noodles or pasta, only DO NOT add oil to this one. Once the sevai is soft, strain it and remove water completely.

Coconut sevai

Coconut Sevai:

Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Green Chilly – 1 (cut in 2)
Red Chilly – 1 (cut in 2)
Curry leaves – a few
Hing (asafoetida) – 1 pinch
Grated coconut – 4 tbsp
Salt to taste
Oil – 1 tsp

Method:

Take a kadai (saucepan) and heat the oil in it. Add the mustard seeds and once they crackle, add the urad dal. As they turn golden brown, add both the chillies and curry leaves. Turn them once and add the grated coconut. Adding the hing and salt, roast the coconut till it turns golden. Now switch the flame off and add half of the boiled sevai to the coconut mixture and mix well. Delicious coconut sevai is all set to be consumed.

Lemon sevai

Lemon Sevai:

Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Green Chilly – 1 (cut in 2)
Red Chilly – 1 (cut in 2)
Curry leaves – a few
Hing (asafoetida) – 1 pinch
Turmeric powder – 1 pinch
Juice from ½ a lemon (can add a few drops more if you like it stronger)
Salt to taste
Oil – 1 tsp

Take a kadai (saucepan) and heat the oil in it. Add the mustard seeds and once they crackle, add the urad dal. As they turn golden brown, add both the chillies and curry leaves. Turn them once and switch off the gas. Add the hing powder, turmeric powder and salt. Mix well before adding the lemon juice and the second half of the boiled sevai. Mix well and the yummy lemon sevai is all ready to be eaten.

The two sevais may be consumed just plain if you are not too fussy or you can have them with coconut chutney or mor kozhambu if you like.

NOTE: This is not the same as the semiya (made of wheat) that you get. This is made of rice.