Rice Noodles I - 3 Ways - Simply Seasoned, Lemony, & Coconut (Quick Sevai - Simple, Elumichai, & Thengai)

Sevai or Rice Noodles are popular South Indian dishes one can cook up in a jiffy nowadays with dried rice nooldes for a quick and delicious gluten-free treat for breakfast, brunch, lunch or dinner! Plain dried rice noodles are readily available in Indian and Asian Markets.

Simple sevai is delicious but the Lemony and Coconut Sevai are simply fabulous with their tangy and aromatic flavors respectively. It is quite amazing how the addition of one or two ingredients transform the plain into sublime! Traditional Lemony Sevai does not contain any veggies; but I love to add them sometimes. 

Once you have cooked the plain sevai, it is fun to make it into two or three different types by adding the appropriate seasonings and other ingredients. Here directions for Simple, Lemony and Coconut Sevai are given. The other favorites are Puli (Tamarind), Sweet Sevai, Ellu/(Sesame) Sevai and Thair or Yogurt Sevai; recipes will follow soon.  Although simple sevai is an everyday dish, it also can be dressed up with roasted cashews or peanuts for special occasions!

Plain, Coconut, and Lemony Sevai

Plain Sevai

1 lb dry Rice Sevai aka Rice Noodles or Sticks

Prepare the sevai according to the package directions and drain well. If you salt the water to cook the sevai, you may not need much additional salt afterwards. Spread the sevai on a large platter to cool so they don't all stick and clump together into one big mass. Use the sevai in any or all of the following ways; 1 lb of dry sevai should provide an ample amount, about 8 cups or so.

Usually plain sevai is dressed first as simple, lemony, coconut etc., it may be served plain also with your favorite curries or chutneys.

Simple Sevai

Serves 4 (This is not pictured)

Ingredients:

3 cups Cooked Sevai

½ Tsp oil

½ tsp Brown Mustard seeds

1 Tbsp Chana dal

1 Tbsp Urad dal

1 pinch Asafetida (Hing powder) (optinoal)

1-2 dried Red Chiles, broken into two

1 sprig of fresh Curry leaves, finely sliced

Salt or to taste

Method:

Heat a Kadai (Indian wok) or a large skillet over medium heat.

Add the oil, mustard seeds, Chana dal and Urad dal along with the red cchile when the oil is hot; lower the heat and cover with a lid to keep the mustard seeds from escaping when the mustard begins to pop.

When the mustard seeds finish popping, add the asafoetida quickly if using along with curry leaves and the salt; cook for about a minute until curry leaves change color and become crispy.

Stir in the sevai, mix gently but thouroughly. Sprinkle a little water if the sevai is dry. Remove from heat, taste and add salt if needed.

Fish out the chiles and discard.

Serve hot, warm or at room temperature; Delicious with Arachu Kalakki, Non-Dairy Mor Kuzhambu, Plantian Curry, Pazhanurrukku, papadams, etc. Enjoy!!

Plain, Coconut, and Lemony Sevai

Lemon/Lime Sevai 

1 Recipe Simple Servai (see above)
1/2 tsp Turmeric
3-4 Tbsp juice of lime or lemon
3-4 Tbsp toasted Cashew pieces/Peanuts

Follow the recipe for Simple Sevai. Stir in Turmeric and lime or lemon juice; stir gently to mix well. Taste and adjust salt and lime/lemon. Stir in roasted peanuts or cashews before serving hot, warm or at room temperature. Enjoy!!

Thengai Or Coconut Sevai - Cashews are best with this one.

Serves 4

Ingredients:

½ Tsp oil

½ tsp Brown Mustard seeds

1 Tbsp Chana dal

1 Tbsp Urad dal

1 pinch Asafetida (Hing powder) (optinoal)

1-2 dried Red Chiles, broken into two

1 sprig of fresh Curry leaves, finely sliced

½ cup finely grated Coconut (fresh/frozen) OR 1/4 cup Dried

3 cups Cooked Sevai

Salt or to taste

3-4 Tbsp toasted Cashew pieces

Method:

Prepare the sevai according to the package directions and drain well.

If using dried coconut, add about 4 tablespoons of water to the coconut to reconstitute before starting to cook; 10 to 15 minutes of soaking should suffice.

Heat a Kadai (Indian wok), a 2-3 quart pan, or a large skillet over medium heat.

Add the oil, mustard seeds, Chana dal and Urad dal along with the red cchile when the oil is hot; lower the heat and cover with a lid to keep the mustard seeds from escaping when the mustard begins to pop.

When the mustard seeds finish popping, add the asafoetida quickly if using, and curry leaves; cook for about a minute until curry leaves change color and become crispy.

Stir in the coconut and saute for 5 minutes or until the coconut is golden. (If using dried coconut, rehydrate and squeeze out excess water before adding to the pan.)

Mix in the sevai gently but thouroughly, sprinklling a little water if required and heat through. Remove from heat and taste; add a little salt if needed. Let rest for 5-10 minutes.

Fish out the chiles and discard before serving.

Serve hot or warm, garnish with the cashews, and Authentic Sambar, Arachu Kalakki, Non-Dairy Mor Kuzhambu, or other favorite curries and papadums.

Enjoy!!