Ellu and Lemon Sevai using Ready to Cook Rice Sevai (Noodles)

Rice Sevai (Indian Noodles) is a common breakfast item in south India, specially in Tamil Nadu. At home this is made with par boiled rice, which is soaked, ground, pressed through special mould, and then steamed (some may steam and press through mould). Ready to cook rice sevai is available, so that you can easily prepare variety of sevai from it.

Instead of cooking one type of sevai with a whole packet of rice sevai, it is better to cook variety of sevai like Ellu Sevai and Lemon Sevai to suit everyone’s taste at home.

Cooking time: 10 minutes each

Ellu Sevai

Ellu Sevai is very easy to prepare, if you have Ellu Podi and ready to cook Rice Sevai at home.

Ingredients:

• Rice sevai : 150 grams
• Ellu podi – 2 heaped table spoons
• Mustard – 1/2 tea spoon
• Urad dal – ½ tea spoon
• Curry leaves – few
• Sesame oil/any other oil – 1 tea spoon

Method:

• Cook rice sevai as per instructions given by the manufacturer; do the seasoning with mustard, urad dal and curry leaves; add in cooked sevai, then add ellu podi and mix well.

• Serve with any chutney or vegetable kootu.

Lemon Sevai

Ingredients

• Rice sevai: 250 gram
• Lemon – 2 no (adjust as per your taste)
• Green chilli chopped – 3 no
• Red chilli – 2 no
• Ginger chopped – 1 table spoon (I used Manga Inji, if normal ginger take 1 tea spoon)
• Curry leaves – few
• Peanut – 1½ table spoon
• Turmeric – ½ tea spoon
• Salt – as per taste
• Mustard – ½ tea spoon
• Asafoetida – pinch
• Urad dal – ½ tea spoon
• Bengal gram – 1 tea spoon
• Sesame oil/any other oil – 1½ table spoon

Method:

• Cook rice sevai as per manufacturer’s instructions; in a pan heat oil, add mustard and let it splutter; then add Urad dal, Bengal gram, red chilli and peanut; fry well till golden colour.
• Add turmeric, chopped ginger, curry leaves, green chilli, salt and fry well; switch off gas; add cooked rice sevai, lemon juice and mix well.

• Serve with any vegetable and chutney.

Tips:

• When serving variety sevai, it is better to serve variety of chutneys also to make it more delicious.

This post is part of the event “WYF: Specialty food” hosted by Simple Indian Food.