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

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: