Sevai Recipe / Sevai, Mor Kuzhambu & Vathal Recipe / Homemade Rice Noodles - Traditional Recipe
Sevai, Mor Kuzhambu & Vathal Recipe with step by step picture. This is made with Idli Rice, Coconut and Curd
Print
Pin
Servings: 6
Ingredients
- For Sevai:
- 2 cups Idli Rice
- Water as needed
- Salt to taste
- For Mor Kuzhambu:
- 1 cup grated Fresh Coconut
- 4 to 5 Green Chillies
- 1 tsp Cumin Seeds / Jeerakam
- Salt to taste
- Water as needed
- ½ cup Yogurt / Curd
- For Tempering:
- 1 tsp Coconut Oil
- 1 tsp Mustard Seeds / Kaduku
- 1 tsp Urad dal / Ulundu Paruppu
- Curry leaves - a sprg
- 5 piece Onion Vadam / Vadakam
- For Vathal:
- Koozh Vathal as needed
- Oil for Deep frying
Instructions
- 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.
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.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share by Email
Share on Facebook