Sevai is an all time favorite South Indian dish....
Known as "Sevai" in Tambram homes,it is called "Sandhagai" in Coimbatore region...and "Shavige " in Karnataka....
Though it looks like Idiyappam, there are a lot of subtle nuances in the ingredients the in the process that makes it totally different from Idiyappam ...I will elaborate on the differences later....
Since making Sevai is a rather laborious process,
the instant sevai is a boon for those who want to make this dish in a jiffy...and I have to accept that the original is unsurpassable we humbly accept the instant one too as an alternative...
MTR INSTANT SEVAI ( I PACKET)
FOR THE SEASONING
GRATED COCONUT - 2-3 CUPS
GREEN CHILLIES - 5-7
MUSTARD SEEDS -1/2 TEASPOON
URAD DHAL- 1 TEASPOON
CASHEW NUTS - 1 TABLESPOON
ASAFOETIDA POWDER - A PINCH
OIL -1/2 CUP
SALT TO TASTE
CURRY LEAVES FOR GARNISHING
Prepare the plain instant sevai as per the instructions in the packet.(The standard instructions for MTR sevai is to boil a liter or more of water and steep the sevai in the boiling water.Bring it to a simmer.Cook for 4 -5 minutes. Remove from heat. Drain. Spread on a large plate so it does not clump together.)
To prepare the seasoning....
Heat the oil in a pan.
Splutter the mutard seeds,urad dhal and chillies. Add the cashew nuts and fry till golden brown.
Now add the grated coconut and salt to taste. fry the the coconut is slightly done or it starts to change color and give out a good coconut oil smell.
Now add the salt.and asafoetida powder.
Add the curry leaves as a garnish.
Now add this seasoning to the cooked sevai. and mix well.
Serve with chutney ,sambar or more kuzhambu.
Sevai is a meal in a dish and can be had for breakfast,dinner or evening tiffin too...