For the second day of cooking with whole grains, I have a typical south Indian Tiffin dish made with brown rice. Growing up, sevai always captured my fantasy, not just mine, my whole family too. Many weekends were spent trying to press down fresh rice noodles at home.
Every now and then, Amma would buy a new Sevai press, armed with a new recipe, she would get everybody slog over, pressing a hot, harden rice dough, to metamorphose into a delicate rice noodle. To what I remember, failed, bruised palms were more than the delicious noodles that got spun out.
For an exceptional cook, this was one thing that always failed. It was either the press or the recipe. True to her skills, she didn't give up until she got the perfect sevai out of her press. When she did land up one the perfect recipe that gave her delicate, thin rice noodles, the excitement was boundless. We had numerous weekends, lapping on the goodness of Sevai, dishing out various versions - Lemon, Mango, Coconut, and Tamarind. Ah the evenings were fun, digging into these melt in the mouth sevai.
Ask any South Indian, and you are bound to hear tales of never ending affairs with Sevai. That was in late 90's. Then with the millennium, with shops overflowing with ready to cook sevais, nobody bothered to slog over these press nor was there enough time on one's hand.
Now you can get any sevai you want. One is spoiled for choices, ranging right from brown rice to millets. Everything is available. In today's Sevai, I used store bought, I am sure you understood why I spoke so much about the ready to cook sevais.
These work out great if your kids eat. In my case, its only me and Konda. And I heard my colleagues kids all love it. I used Brown Rice Sevai in this recipe.
This month's Kid Delight's edition is hosted by Kalyani, themed on Cooking with Whole grains. So sending this off to her!
Brown Rice Sevai
Brown Rice Sevai - 1/2 cup
Grated Coconut - 1/2 cup
Mustard Seeds + Urad dal - 1/2 tsp
Bengal Gram dal - 1 tsp
Cashew Nuts - 5 whole.
Green Chillies - 2 -3 no
Turmeric powder - 1/4 tsp
Curry leaves - abt 6 leaves.
Lemon Juice - 1/2 tsp
Salt to taste
Oil - 1 tsp
Method to prepare:
Cook Sevai in about 3 times of water. Once its well cooked, drain them in a colander. This takes about 5 mins.
Heat a pan with oil. Temper with Mustard and Urad dal. Then add the slit chillies, curry leaves and turmeric powder. Add salt and mix well. Then add the grated coconut and fry for another 2 mins. Then add the cooked Sevai.
Simmer for 2 mins and let it get mixed well. Switch off, remove from flame, squeeze in lemon juice, fluf again and serve hot.
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