Curry leaves is a wonder herb and has its own health benefits like it helps in weight management, cholesterol control etc. My family usually picks out curry leaves from any dish. So, I usually end up making some chutney out of it. Coconut karuveppilai Sevai is a quick and easy breakfast recipe made with rice noodles. I have added grounded curry leaves and it really enhances the flavours of the dish.
rice noodles/arisi sevai – 2 cups
mustard seed – 1 tsp
fresh chopped green chillies – 1 tbsp
Peanuts – 1/4 cup
shredded coconut – 1/2 cup
Finely chopped ginger – 1 tbsp
Grounded curry leaves – 1/2 cup
Urad dal/white lentil – 1 tbsp
3 cups water
Salt to taste
Asafoetida – a pinch
vegetable oil – 1 tbsp
1) Add rice noodles and water in a pan. Add salt and bring to a boil. After boiling it for few minutes transfer noodles to a colander and let cold water run through it for about few seconds. Drain and set aside.
2) Heat oil in a pan and add mustard seed and a pinch of asafoetida.
3) When mustard seeds crackle, add peanuts and white lentil and saute till lentil turn brown. Add few curry leaves, chopped ginger and chopped green chilies and saute for few seconds.
4) Add coconut, grounded curry leaves and saute for a minute. Now add cooked noodles and mix well.
Serve it hot with some coconut chutney.