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You are here: Home / Grandma's Recipes / Sevai Recipe / Sevai, Mor Kuzhambu & Vathal Recipe / Homemade Rice Noodles – Traditional Recipe

Sevai Recipe / Sevai, Mor Kuzhambu & Vathal Recipe / Homemade Rice Noodles – Traditional Recipe

August 1, 2014 By Aarthi 10 Comments

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When i was pregnant, i craved for lots of things, Couple of them are my all time favorite chambara kozhukattai and sevai. Both recipe are time consuming and needs some hard work involved in them. And both recipe are a very traditional recipe. When i told this to my mom, my sweet mom made this immediately for me and took my camera and got into my job of clicking them. I have posted kozhukattai long before itself and somehow this recipe stayed in my drafts for quite a long time.

And now it is time to unveil this traditional recipe to you and make it live here. The sevai kattil which i am using is a very old one, say more than 50 years. It is my grandma’s and it is still in use..

The great combo for this dish is mor kuzhambu and vathal. I have shared the recipe for kuzhambu here. But vathal will take pictures when my mom or grand ma makes it again and post here..Untill then off you go to the recipe


Preparation Time : 30 mins
Cooking Time : 30 to 45 mins
Serves : 5 to 6

Ingredients:


For Sevai:
Idli Rice – 2 cups
Water as needed
Salt to taste


For Mor Kuzhambu:
Fresh Coconut – 1 cup grated
Green Chillies – 4 to 5
Cumin Seeds / Jeerakam – 1 tsp
Salt to taste
Water as needed
Yogurt / Curd – 1/2 cup


For Tempering:
Coconut Oil -1 tsp
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Curry leaves – a sprg
Onion Vadam / Vadakam – 5 piece


For Vathal:
Koozh Vathal as needed
Oil for Deep frying

Method:

Soak rice overnight. Next day grind it in a wet grinder or mixie till it is smooth and soft. The batter has to be thick. Mix salt in this thick batter, and steam it in idli steamer for 10 to 15 mins.

Once it is steamed, remove it from the idli steamer and take the sevai kattil, and put the steamed idlies in that and press to get fine rice noodles. Dont let the idlies cool, it should be pressed when it is hot. Thats it sevai done.

Now lets make the more kuzhambu. Take all the ingredients given for kuzhambu except curd and make it into a smooth puree. Set aside till use.

Now heat oil in a kadai. Add all the tempering ingredients in it. Saute it for a min.

Pour the ground coconut mix and some water, this kuzhambu has to be watery. Now mix this well and bring it to boil. Once it reaches boil, take it off the stove and pour it into a bowl. Add in curd and mix well. Mor kuzhambu done.

Now to make vathal, heat oil for deep frying, add in koozh vathal and fry till it is well fried. Drain and set aside.

Serve.

Notes:

1)You have to grind the rice till it is smooth, so it can be pressed easily through the kattil.

2)Steaming the rice is very important. So steam it well, this will cook the rice well and sevai will come non sticky.

3)This method should be pressed only using the traditional sevai kattil. You need a lot of muscle and strength to press this using the hand sevai maker.

4)There is another method in which you can use hand sevai maker, will post that soon.

5)You can serve this with chutney or any spicy chicken curry. But the above mor kuzhambu and vathal is the perfect and traditional way of eating it.

6)Dont let the idlies cool, because then it will be hard to press it out of the sevai maker. Always press the sevai when the idlies are hot.

Pictorial:
Soak rice overnight in water
add them in grinder
grind them till they are smooth
the consistency should be thick
Pour this in idli steaming moulds
place it in steamer
and steam it
now they are well steamed
remove it in a plate
take your sevai kattil
place a bowl underneath
this is sevai kattil is more than 50 years old
place the hot steamed idlies into the kattil
and press it
look how thin the noodles is coming from it
keep pressing
Noodles done
Now for kuzhmabu..take coconut in a mixer
add in cumin seeds
green chillies
some salt
some water
puree till it is smooth
heat oil in a kadai
add in mustard seeds
curry leaves and onion vadam
add the kuzhambu mix
bring it to boil
transfer it to a bowl
add curd
mix well
now lets fry some vathal
add vathal in hot oil..You can see
the bangles which i was wearing after my seematham..
fry it
drain it
serve
i totally love this meal
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Filed Under: Grandma's Recipes, Kulambu, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    August 1, 2014 at 11:13 am

    where do we get that nazhi from online

    Reply
  2. pavi

    August 1, 2014 at 1:41 pm

    Lovely sevai.. One quick question, where did u get ur kattil from?? The holes are tiny and the sevai is very thin and nice..

    Reply
  3. Aarthi

    August 2, 2014 at 8:29 am

    @AnonymousI am not sure..this is the one which my grandma gave me

    Reply
  4. Aarthi

    August 2, 2014 at 8:29 am

    @paviThis is my grandmas, it is more than 50 years old.

    Reply
  5. Savita Sawant

    February 9, 2015 at 6:39 am

    My one of the favorite thing….at our place we eat this sevai's with sweet coconut milk…owww my mouth is watering now

    Reply
  6. Lekshmia Raja

    April 26, 2016 at 9:52 am

    One of my favourite dishes… yummy yummy 😛😛

    Reply
  7. Anonymous

    March 17, 2017 at 5:44 am

    Is there any alternative for this mould?

    Reply
  8. Anonymous

    December 23, 2017 at 10:23 am

    Hi Aarthy
    Can I use a wooden Idiyappam maker.?

    Reply
    • Aarthi

      December 29, 2017 at 2:24 am

      NO i dont think it will work, since this is really hard to press you need that press to make it.

      Reply

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