Thengai sevai | Rice string hoppers with coconut

The second recipe that I have come up with is Thengai Sevai - easy to make breakfast item. Kids will love this because I have cheated my nephew saying this is another form of noodles :-)

In olden days sevai was made at home. My mother and my grand-mother used to make it. I am not sure how many of us are making this sevai at home in today's generation since a lot of ready made sevai is available today. I shall try to make this sevai at home and post the recipe later.

For the below recipe I used MTR ready made rice sevai. Concord rice sevai is also very famous in south India. The packet says to add the instant sevai to boiled water and keep it for 5 minutes. I additionally also steamed it to get a softer result. Do try it out.

Ingredients:

Cooked sevai – 2 cups
Coconut – 3/4 cup
Salt – As needed

To Temper:

Oil – 1 tbsp
Mustard – 3/4 tsp
Urad dal – 1 tbsp
Cashew nuts – 6
Asafoetida – A generous pinch
Green chilli – 5
Curry leaves – 1 sprig

Method:

• Soak ready made sevai in hot water along with little salt for 5-7 mins. Drain water completely and steam cook it, by placing in a greased idli plate for 2 mins or until done. 
• Heat oil in a pan and temper the items under 'To temper' table in order. Add curry leaves, asafoetida and finely chopped green chillies once the cashew nuts turn golden.
• Add grated coconut and give it a stir in medium flame for a minute. Sprinkle little salt.
• Add cooked sevai and mix well. Switch off the flame.

Serve with chutney or a nice gravy of your choice.

Notes:

• Don't skip the cashewnuts. It gives a nice flavour to the dish.
• We can add gram dal also to temper.

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