SEVAI - Sweet (Vellam) Sevai, Lemon Sevai, Coconut Sevai with Moor Rasam

Moor Rasam? Yes, you heard it correct! Moor rasam is a similar one to our traditional moor kuzhambu (made up of yogurt and coconut with some chilies, jeera) but its a simple to make side dish for your sevai. Today we have 3 types of sevai which I prepared -Lemon, coconut and sweet jaggaery sevai. This is the first time I tried the sweet sevai and since I have a 2 year old at home, I knew he would love it!

For those of you who don't know what is Sevai, this is type of rice vermicelli famous in southern India. There can be different types of sevai done, like tamarind sevai, coconut sevai, lemon sevai, ulundhu sevai (made of urad dal), sweet sevai, sevai payasam (sweet made of milk, cardamom). I am sure everyone at some point or the other would have definitely tried one of these each!

However, I made 3 of them which are easy and simple to make. They make a good combo for dinner or breakfast. I have made this with the ready made rice vermicelli available in Malaysia. This is going to be a lengthy post with lots of pictures. Lets go and check them out:

COCONUT SEVAI:

Servings: 1-2

Time to make: 15 minutes in total

Ingredients: 

Coconut - 1/3 cup

Sevai - 1 cup

Red chili - 1

coconut oil - 1 tsp

Asafoetida - a pinch

mustard - 1 tsp

salt - as per taste

optional: urad dal (1 tsp), curry leaves (1 tsp), cashew nuts - 4-5, green chili (1-2) (I omitted all these items since I made it really quick but it still tasted good)

How to make:

1. Put oil in a kadai. Add the mustard and red chili. Let them splutter.

2. Then add in the coconut, asafoetida and salt. Give it a nice stir and let the coconut turn really mild brown color (make sure not to fry them more).

3. Toss in the sevai (boiled and kept before hand) and mix it well with the coconut.

Your coconut sevai is ready. Adding in the optional items make it even more richer and tasty.

 LEMON SEVAI

Servings - 1-2

Time to make: 15 minutes

Ingredients:

boiled sevai - 1 cup

Urad dal - 1 tsp

channa dal/Bengal dal - 1 tbsp

mustard - 1 tsp

curry leaves - few

green chili - 1

red chili - 2

oil - 1 tbsp

lemon - 1/2 lemon

turmeric powder - 1/2 tsp

salt - as per taste

asafoetida - a pinch

Optional - Cashew nuts (4-5), peanuts - (10-15)

How to do:

1. Keep the ingredients ready and add in some oil in a kadai

2. Toss in the mustard, green chili, red chilies, asafoetida, curry leaves and the channa dal one by one. Let the channa dal get roasted and turn a light brown color. Make sure not to add in the urad dal first as it may gets roasted faster.

3. Next add in the urad dal and roast. Add in some salt.

4. Switch off the flame and add in the turmeric powder. 

5. Let the ingredients cool down a bit and add in the sevai. Add in the lemon juice and adjust the salt as per your taste. Your lemon sevai is ready.

SWEET SEVAI / VELLAM SEVAI:

Servings - 1-2

Time to make: 15 minutes

Ingredients:

boiled sevai - 1 cup

cashew nuts and almond - 5 each (powdered a bit)

jaggery - 1/2 cup

coconut - 1/2 cup

cardamom - 2 (optional - can be powdered)

Ghee - 1 tsp

How to do:

1. Powder the jaggery and dissolve it in about 1/8 cup of water. Let it melt and start to boil. switch off the stove and filter out the impurities.

2. In a small kadai, add in the ghee and cardamoms.

3. Once the cardamoms splutters, add in the cashew and almond powder. Fry it for a minute or till it gets a little brown.

4. Next add in the grated coconut in the mixture and turn off the flame. mix it well. This way the coconut absorbs the ghee but is not roasted. Add this to the jaggery mixture.

5. Toss in the sevai to the jaggery and mix well. Trust me, you will love to eat the whole mixture.

Moor Rasam: 

Servings: 2

Time to make: 10 mins

Ingredients: 

Yogurt - 1 cup

Turmeric powder - a pinch

oil - 1 tsp

mustard - 1 tsp

curry leaves - 7-8 (optional)

asafoetida - a pinch

Green chili / red chili - 1 each

 How to do:
1. Make sure your yogurt is mixed with 1/2 cup of water to make it watery. Rasam means it must be a watery version. Add in some turmeric powder.
2. In another kadai, add in the oil and some mustard. Once the mustard pops, add in the chilies. Switch off the flame once the chilies are fried. Add this to the yogurt mixture and some salt for taste.
3. Heat the yogurt in a low flame and once it starts to froth on the top, turn off the flame. Thats it, your moor rasam is done. It is a wonderful combo to your coconut sevai or lemon sevai.

It may look as if it is a huge task to make. But trust me, it is as simple as finishing all of them in one hour or even less than that. Just make sure your sevai is ready and it takes a lot less time to make everyone of them. Go ahead, do it and enjoy the rice noodles!