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.
Preparation Time : 30 mins
Cooking Time : 30 to 45 mins
Serves : 5 to 6
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 - ½ cup
Coconut Oil -1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves - a sprg
Onion Vadam / Vadakam - 5 piece
Koozh Vathal as needed
Oil for Deep frying
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.
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.
|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|
|Now for kuzhmabu..take coconut in a mixer|
|add in cumin seeds|
|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|
|now lets fry some vathal|
|add vathal in hot oil..You can see
the bangles which i was wearing after my seematham..
|i totally love this meal|