PRIYA KITCHENETTE

A taste of my world

Navigation
  • Home
  • About Me
  • Work with Us
  • Recipe Index
  • Privacy Policy
Thengai karuveppilai Sevai

Thengai karuveppilai Sevai – Coconut Sevai

July 25, 2013 By Priya Shiva 3 Comments

Print Recipe

Curry leaves is a wonder herb and has its own health benefits. My family usually picks out curry leaves from any dish. So, I usually end up making some chutney out of it. Thengai karuveppilai Sevai is a quick and easy breakfast recipe made with rice noodles. I have added grounded curry leaves and it really enhances the flavors of the dish.

There are 2 ways to make sevai. You can use store bought rice noodles or you can make Sevai from scratch soaking rice and making rice flour at home:

  1. Clean and Soak 1 cup raw rice in water for 30-45 minutes. Drain the water and spread the rice on a clean towel.
  2. Grind the rice to make a fine powder. Sift the flour twice and spread it on a paper for 1 hour. Store it in a clean jar.
  3. Boil 1+1/2 cup water in a pan. Once water starts boiling, add a little salt and 1 cup of rice flour. Add it slowly and keep stirring to combine. Remove from stove and make hand size balls. Grease sevai press and add 2 balls. Press it on a idli plate and steam it for 5 minutes.
  4. You can temper this sevai as per your taste. I have also given instructions to make sevai using store bought rice noodles.

Coconut Sevai is easy to make and you can serve with any chutney of your choice. I have served it with some coriander chutney. I made some tomato uttapam too for my kid.

coconut sevai

 

Thengai karuveppilai Sevai
5 from 2 votes
Print

Coconut Sevai Recipe

Course Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Priya Shiva

Ingredients

  • rice noodles/arisi sevai - 2 cups
  • mustard seeda - 1 tsp
  • Green chillies - 2 (chopped)
  • Peanuts - 1/4 cup
  • shredded coconut - 1 cup
  • Finely chopped ginger - 1 tbsp
  • Curry leaves - 1/4 cup (coarsely grind it)
  • Urad dal/white lentil - 1 tbsp
  • Salt to taste
  • Asafoetida/hing - 1/8 tsp
  • Coconut oil - 1 tbsp

Instructions

  1. Boil 4 cups of water in a pan. Once water starts boiling, remove from flame and add rice noodles in it. Let it soak in this water for 5 minutes. Drain the water and set aside.

  2. Heat oil in a frying 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.

  4. Add chopped ginger and chopped green chilies and saute for few seconds.

  5. Add coconut, coarsely grounded curry leaves and saute for a minute.

  6. Now add cooked rice noodles, salt to taste and mix well. Serve hot with chutney.

Recipe Notes

 

Thengai karuveppilai Sevai - Coconut Sevai
 
Recipe Type: Breakfast
Cuisine: Indian
Author: Priya Shiva
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
  •  
Instructions
  1.  
 
3.5.3228

 

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pocket (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Related

Yum

Filed Under: Breakfast recipes Tagged With: breakfast, breakfast series, curry leaves, South Indian recipe

« Punjabi Kadhi Recipe / Kadi Pakora
Parappu Kheerai Masiyal Recipe »

Comments

  1. Sathya @Mykitchenodyssey says

    July 8, 2015 at 1:19 pm

    5 stars
    Idiyappam is my fav .Adding of curry leaves make it healthier option..Lovely recipe

    Reply
    • Priya Shiva says

      July 8, 2015 at 1:29 pm

      Thank you Sathya 🙂

      Reply

Trackbacks

  1. Bottle Gourd Peel Chutney Recipe says:
    November 21, 2017 at 10:56 am

    […] served this Bottle Gourd Peel Chutney with Coconut Sevai for breakfast today. So, try out this healthy chutney recipe and enjoy a healthier […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

FOLLOW US

Facebook
YouTube
Instagram
Twitter
Pinterest
Follow by Email
RSS

my Debut Book

About the author

My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



Copyright © 2021 Priya Shiva Media Services LLP
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.