Posts Tagged ‘coconut’

Feels good to be back to blogging again. Thanks to my blogger friends for the motivation.

“Sevai” is a tiffin dish that can be done in a jiffy these days. I remember my mom making this for sunday evening tiffin. It’s quiet a project as it was done in a more elaborate fashion, from scratch. She would wash the rice, soak it for few minutes and dry it in a towel and powder it finely. Then cook it in a pan with , salt and few drops of oil  and make rice balls and steam the balls in cooker. The steamed rice balls are then pressed in a machine called “sevai nazhi” to extract noodles and then seasoned with a variety of flavors and enjoyed as an evening meal on the weekends when the whole family is together. She would certainly ask my help to hold the sevai nazhi while she can turn the handle to get the noodles out of the nazhi. You can season them in a variety of flavors like Coconut , Lemon, jaggery-sweet sevai, Pepper-cumin(Milagu Jeera), Tomato, Chakarai(Cane sugar) sevai.

With the fast paced life style we have these days, it would be hard to do that.  Further,this dish can be done in a microwave to save time. Rice noodles are available to buy from chinese or Indian grocers and can be used for this. Although I would still vote for the taste  and texture of the sevai done by conventional method, I am pretty used to using ready-made rice noodles for this preparation. This is a an exciting lunch option for kids, as they always love to eat noodles that are colorful and fun

Done in a Microwave including the seasoning:


  1. Take water in a microwave container and heat it until the water boils.
  2. Remove the container from the microwave carefully and soak the rice noodles for 5 minutes and drain all the excess water.
  3. Season with a variety of flavoring and mix well.
  4. Enjoy with chutney or by itself.

Coconut sevai(Thengai sevai):


  1. Oil- 2tsp.
  2. Mustard seeds-1 tsp
  3. Urad dhal-1 tblsp
  4. Dry Red chillies-2
  5. Curry leaves 5
  6. Cashew nuts-3
  7. Ground nut(optional)-5
  8. asafoetida 1tsp.
  9. Salt to taste
  10. Shredded coconuts- 11/2 cup.


  1. Heat oil in a microwave safe dish with ingredients 2-8 and microwave for 2 minutes with the lid closed halfway through.
  2. Then add shredded coconut and saute for 1 min in microwave.
  3. Add  the microwaved contents to drained sevai , add salt and mix well. 

Lemon Sevai (Elumichai sevai):


  • Oil- 2tsp.
  • Mustard seeds-1 tsp
  • Urad dhal-1 tblsp
  • Channa dhal- 1tblsp.
  • Green chillies-2
  • Curry leaves- 5
  • Cashew nuts-3
  • Ground nut(optional)-5
  • Asafoetida- 1tsp.
  • Turmeric powder-1 tbsp.
  • Salt to taste
  • Lemon juice juice from 1 lemon.
  • Method:

    1. Same as mentioned for coconut sevai. Add ingredients 1-10 and heat it in microwave for 2 minutes
    2. Add  seasonings,salt and lemon juice, at last and mix the sevai well.

    Vella Sevai(Sweet jaggery sevai):

    This is my favorite.


    1. Jaggery- 1 cup
    2. Shredded coconut- 1/2 cup.
    3. Ghee- 2 tsp.
    4. Cardamom powder- 1tblsp.
    5. Cashews-5
    6. Raisins-5


    1. Add the jaggery and coconut in a microwave pan and mix for 2-3 minutes until it blends well.
    2. In another microwave dish, add ghee and cashews and raisins and heat it for a minute .
    3. Mix jaggery coconut blend to ghee toasted cashew and raisin and give it a gentle toss.

     Sending this for MEC event hosted by Lata Raja of Flavours and Tastes http://lata-raja.blogspot.com/

    Microwave Easy cooking(MEC) event initiated by Srivalli of  http://cooking4allseasons.blogspot.com/

     Checkout this link


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    Araichuvitta Sambar is a traditional South Indian Brahmin dish. “Arachuvitta”- means ground paste added. This will be one of the items in Weddings, Festivals and special occasions. It is a very tasty and tangy dish that is served with hot white rice. In our family, we add a drop of suttenai (oil that has been previously used once to fry something) along with rice,to enhance the flavor of the sambar. Sambar gets its share of vitamins from vegetables and protein from thur dhal.


    • Drumstick-3, cut into 21/2 inch pieces.
    • Small onions-red-15 nos.
    • Thur dhal-1/2cup.
    • Tamarind-I small lemon size or 11/2 tbl spoon if paste is used.
    • Salt-as required.
    • Turmeric powder-a pinch.

    Grind Together:

    • Coriander seeds-2 Tblsp.
    • Channa(Bengal gram0 dhal-2 tsp.
    • Fenugreek seeds-1/4 tsp.
    • Red chillies-5.
    • Grated fresh coconut-1/4 cup.
    • Fry the above in little oil , coconut added last,and grind it to a paste with little water.

    For Seasoning:

    • Gingelly oil-2 tsps.
    • Mustard seeds-1/4 tsp.
    • Asafoetida.
    • Curry leaves-an arc.


    1. Pressure cook dhal in enough water with turmeric powder. Allow to cool, and mash well.
    2. Soak tamarind in water for 1/2 hr and sqeeze out extract. Strain well.
    3. Cook drumstick in just enough water till it becomes soft.
    4. Take 2 spoons oil in pan-saute peeled onions, add drumstik,tamarind extract, salt, ground paste, mashed dhal and cook till thick.
    5. Fry seasoning in oil and mix with sambar.
    6. Garnish with curry leaves.


    Other popular vegetables that can be used to make Araichivitta sambar:

    Ladies finger-okras,radish, brinjal.



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