Sevai (Rice Noodles with Vegetables)

Rice Sevai is so very light on the stomach and a great way to start a day when had as breakfast. It also makes for a great evening snack.

This recipe uses readymade sevai as that is what I use to make breakfast. However, there are days when I make the sevai from scratch, but that is material for another blog entry. 🙂

Ingredients

1. Rice Sevai – 100 gms
2. Finely Chopped Carrot – 1/4 Cup
3. Peas – 1/4 Cup
4. Onion – 1 Small (optional)
5. Fresh Grated Coconut – 3 tbsp
6. Red Chillies – 3
7. Mustard Seeds – 1 tsp
8. Udad Dal – 1 tsp
9. Curry Leaves – A Few
10. Water – 1 Litre
11. Oil – 2 tbsp
12. Salt – 2 tsp

Method

1. Boil 1 litre of water with 1 tbsp of oil and the salt.
2. When the water boils, turn off the heat.
3. Add the rice sevai and cover.
4. After 5 to 7 minutes, empty the sevai into a colander to drain the water.
5. Set the sevai aside in the colander for about 1 hour so that all the water drains out.
6. Chop the onion finely.
7. In a wok/kadai, heat the remaining oil.
8. Add the mustard seeds and wait till they splutter.
9. Add the udad dal and fry till they are golden brown.
10. Add the split red chillies and curry leaves.
11. Fry for a few seconds.
12. Add the onion pieces and fry till the onion just turns transparent.
13. Add the carrot pieces and peas.
14. Add just enough water to cover the vegetables.
15. Cover and let cook for about 5-7 minutes till the vegetables are cooked.
16. Let the water evaporate.
17. Turn off the heat.
18. Add the rice sevai and mix well.
19. Add the grated coconut and mix well.
20. Serve warm with coconut chutney.