For the final day of quick meal theme, here is one dish that is so versatile. Instead of making idiyappam and preparing variety dishes, we have ready made sevai which is so easy to make and very tasty. You can call it the south Indian noodles. Each company gives you different instructions to prepare them. So it is better to prepare it following the packet instructions. The addition of flavours come next where you can use your imagination. You can just add grated coconut to the cooked sevai and serve it with sugar, or serve with sweetened coconut milk or make lemon sevai, masala sevai or sevai bagalabath. These are just some basic vaieties you can make with sevai. The list is endless.
For the masala sevai I added some spices like I add in pulao and it turned out so delicious. I served it with coconut chutney. You can also serve it with raitha and cucumber slices. Plan ahead for completing this within 30 minutes. While the sevai is cooking, prepare the masala and once the sevai is drained, add it to the cooking masala and your masala sevai is ready. While everything is cooking, make sure to finish the side dish also. Chutney or raitha, it will take merely 5 minutes to put together. This will also make a great lunch box treat for your kid.
Rice Sevai-250 gm
Fennel Seeds-1/2 tsp
Ginger Garlic – 2 tbs
Red Chilly Powder-1/2 tsp
Coriander Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Salt to taste
Coriander Leaves-for garnish
Bring two litres of water to boil.
Add the rice sevai and let it cook for 6-7 minutes or until soft.
Drain in a colander.
While the sevai is cooking, heat oil in a pan and add the spices.
Add onions and green chillies and sauté until translucent.
Add the spice powder and tomato and salt. Cover and cook until the tomatoes are mushy.
By the time the sevai is ready, the masala will also be ready.
Add sevai to the pan and gently mix.
Add chopped coriander leaves and serve hot with chutney or raitha.
- Rice Sevai-250 gm
- Oil-2 tbs
- Star Anise-1
- Fennel Seeds-1/2 tsp
- Ginger Garlic - 2 tbs
- Green Chilly-3
- Red Chilly Powder-1/2 tsp
- Coriander Powder-1/2 tsp
- Turmeric Powder-1/4 tsp
- Salt to taste
- Coriander Leaves-for garnish
- Bring two litres of water to boil.
- Add the rice sevai and let it cook for 6-7 minutes or until soft.
- Drain in a colander.
- While the sevai is cooking, heat oil in a pan and add the spices.
- Add onions and green chillies and sauté until translucent.
- Add the spice powder and tomato and salt. Cover and cook until the tomatoes are mushy.
- By the time the sevai is ready, the masala will also be ready.
- Add sevai to the pan and gently mix.
- Add chopped coriander leaves and serve hot with chutney or raitha.