COCONUT SEVAI (using instant sevai )

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...

INGREDIENTS

• 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

METHOD

• 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...