08 August 2012

Thenga Sevai (Coconut Rice Noodles)

Many traditional recipes are disappearing fast as the Gen X (or is it Y or Z) does not want to eat at home and hardly find time for cooking. Most traditional recipes are considered tedious and one such recipe used to me Thenga Sevai (Homemade rice noodles seasoned with savoury coconut). In olden days, one had to soak the rice, grind, steam and get the men in the house to press the rock solid balls of steamed rice flour via a traditional 'sevainazhi(noodle maker)'. This summer, when I went home Amma made the tastiest Sevai and that too in about 25 minutes. Never knew thenga sevai could be made so quickly. So raided Amma's memory and made her part with this wonderful recipe.

To make the rice noodles –
Rice flour – 1 cup
Salt – 1 pinch
Water – 1 ½ cup
To make the savoury mix -
Coconut (grated) – 1 cup or 200 grams
Urad dal – 1 tsp
Mustard – ½ tsp
Dry Red Chillies – 2
Curry Leaves – 8-10
Hing/Asafetida – ½ tsp
Oil/Coconut oil – 2 tsp
Salt – to taste

Mix the rice flour with a pinch of salt and make dough with warm water.
Then press it into the small/big hole plate in the traditional Murukku/Chakli press (Google it).
Steam this pressed noodles for 5-6 minutes.
In a wok, heat the oil. Add the Mustard and let it splutter. Add the urad dal, split dry red chillies, asafetida, curry leaves, grated coconut and salt to taste. Toss the rice noodles in the coconut mixture. Serve and enjoy!

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