I am sure every one knows what sevai is. When we were kids, rice sevai was prepared at home but nowadays it is easily available ready made. My mom used to make so many varieties of sevai and awe her guests. Even I used to make it but Sruti didn’t show any interest. So I stopped making. But once I bought store bought sevai and made some varieties with it and she loved it. So nowadays I don’t prepare it at home. I just go and buy the ready stuff. It is quite easy to make and saves you lot of time. I have already posted lemon sevai and masala sevai previously. When I chose the theme lunch box recipes, I decided to make one sevai recipe for this. And here we are with a really simple but delicious sevai recipe.
I wanted to make it like ven pongal, but when my daughter eats pongal, she removes all those pepper corns out of it. As it is usually served with sambar, it takes care of the spice, but when I send it in lunch box, I am sure the sevai will be quite bland without any pepper corns. That is why I decided to add some pepper powder for the spice. And I also have added pepper corns, because they give an awesome flavour when roasted in ghee. So let Sruti remove the pepper corns, but the flavour and the spiciness will be intact in the dish. When I was making it, I was so tempted to try some as I love sevai. But looking at the carb level was enough to remove my craving.
Rice Sevai – 100 gm
Ghee – 1 tbs
Cashewnuts – 10
Peppercorns – 10
Pepper Powder – 1/4 tsp
Salt – to taste
Curry Leaves – a sprig
Cumin Seeds – 1/2 tsp
Cook the sevai as per given on pack instructions, drain and let it cool down by spreading it on a plate.
Add salt and pepper powder and mix well.
In a pan heat ghee.
Add in cashew nuts, cumin seeds and peppercorns.
When the nuts turn brown, add in curry leaves and immediately pour it into the sevai.
Mix well and serve immediately or pack it in your kiddo’s lunch box.