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A light and flavorful South Indian breakfast made from steamed rice noodles tossed with fresh coconut and a crunchy tempering of lentils and spices. This classic tiffin dish is ready in under 20 minutes and is naturally vegan and gluten-free.
Prepare the rice sevai. Bring 4-5 cups of water to a rolling boil. Turn off the heat, add the instant rice sevai, and ensure it's fully submerged. Cover and let it sit for 3-5 minutes, or as per package instructions. Drain completely in a colander and gently fluff with a fork to separate the strands. Set aside.
Prepare the tempering. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, lower the heat and add the urad dal, chana dal, and cashews. Sauté for 1-2 minutes until the dals turn golden brown and aromatic.
Sauté the aromatics. Add the slit green chilies, finely chopped ginger, curry leaves, and hing to the pan. Sauté for about 30-40 seconds until the curry leaves are crisp and the raw aroma of ginger disappears.
Toast the coconut. Add the fresh grated coconut to the pan and sauté on low heat for 1-2 minutes until it's fragrant. Be careful not to brown the coconut.
Combine and finish. Add the cooked rice sevai, salt, and optional sugar to the pan. Gently toss everything together until the sevai is evenly coated with the coconut and spice mixture. Cook for 1 minute, then turn off the heat.
Garnish and serve. Squeeze fresh lemon juice over the sevai and give it a final gentle mix. Serve hot, either on its own or with a side of coconut chutney or sambar.
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A light and flavorful South Indian breakfast made from steamed rice noodles tossed with fresh coconut and a crunchy tempering of lentils and spices. This classic tiffin dish is ready in under 20 minutes and is naturally vegan and gluten-free.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 353.17 calories per serving with 5.23g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Skip the coconut and increase the lemon juice to 2-3 tablespoons. Add a pinch of turmeric powder along with the tempering for a vibrant yellow color.
Sauté finely chopped vegetables like carrots, peas, and beans after the tempering and before adding the sevai for a more wholesome meal.
Replace coconut and lemon juice with a tamarind-based sauce. Sauté the sevai in a tempering mixed with tamarind extract, jaggery, and spices like sambar powder.
Add 1-2 dried red chilies along with the mustard seeds in the tempering for an extra kick of heat.
The rice noodles are a good source of carbohydrates, providing a quick and easily digestible source of energy, making it an excellent breakfast choice.
Coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of fat that is easily absorbed and used by the body for energy.
Made from rice noodles, this dish is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Spices like ginger and hing (asafoetida) are known for their digestive properties, helping to prevent bloating and improve gut health.
Yes, Coconut Sevai is a relatively healthy dish. It's light, easy to digest, and gluten-free. The use of coconut provides healthy fats, while the lentils add a small amount of protein and fiber. It's a balanced breakfast or light meal option.
One serving of this Coconut Sevai (approximately 1.5 cups or 190g) contains around 340-360 calories. The calorie count can vary based on the amount of oil and coconut used.
While you can, it's not recommended as it significantly alters the taste and texture. Fresh or frozen (and thawed) grated coconut provides the authentic moistness and flavor essential for this dish. If you must use desiccated coconut, soak it in a few tablespoons of warm water for 10 minutes before using.
Sevai can become mushy if it's overcooked or soaked for too long. It's crucial to follow the package instructions precisely. Draining it thoroughly and fluffing it with a fork immediately also helps prevent stickiness.
Store leftover Coconut Sevai in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat it in a pan on the stovetop until warm.
Coconut Sevai is delicious on its own but is traditionally served with accompaniments like coconut chutney, tomato chutney, sambar, or a simple vegetable kurma.