By Krati Purwar
June 17, 2024
Since heat waves continue in various parts of India, you should continue with lightweight meals. Whether you are packing a tiffin or preparing lunch, coconut sevai or thengai sevai is the best and most comforting option you can try. Here is its quick recipe.
1 tsp chana dal & urad dal 1tbsp ghee 4 cups rice sevai or idiyappam 8 broken cashews 1 tsp mustard seeds 2 red chillies 2 green chillies Salt to taste ½ cup grated coconut ¼ tsp asafoetida 1 sprig of curry leaves 2 tbsp oil
Boil 4 cups of water, pour in store-bought rice sevai, and turn off the flame. Cover the container with a lid.
After 4-5 minutes, drain the water, spread sevai on a wide plate, drizzle oil, and toss the noodles gently.
In a heavy-bottom pan, heat ghee and saute cashews until golden brown. Keep them aside.
In the same pan, heat more ghee and add mustard seeds. After the seeds splutter, add chana and urad dal.
Saute red chillies, curry leaves, green chillies, and asafoetida for a few minutes. Add grated coconut and mix it with other ingredients.
After a couple of minutes, fold in rice sevai. Sprinkle salt and cook on low flame for 2-3 minutes. Serve it warm or pack it in your tiffin.