Name: Thengai Sevai recipe by Kalyani S at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: Rice Sevai - 1 cup (150 gms) - I used store-bought dry sevai; Coconut - 1/2 cup (pref freshly grated or frozen); Green chillies - 2 nos; Salt - to taste; Cumin seeds / Jeera - 1/2 tsp; Black pepper - 5 to 6 nos; Oil - 2 TBSP; Tempering : Mustard seeds (1/2 tsp), Urad dal (1/2 tsp), Broken Red chillies (2 nos), curry leaves, cilantro(Opt.)

ABOUT Thengai Sevai RECIPE

GF, Vegan Coconut Savoury Rice Vermicelli Pudding - Breakfast

Ingredients Serving: 3

Rice Sevai - 1 cup (150 gms) - I used store-bought dry sevai
Coconut - 1/2 cup (pref freshly grated or frozen)
Green chillies - 2 nos
Salt - to taste
Cumin seeds / Jeera - 1/2 tsp
Black pepper - 5 to 6 nos
Oil - 2 TBSP
Tempering : Mustard seeds (1/2 tsp), Urad dal (1/2 tsp), Broken Red chillies (2 nos), curry leaves, cilantro(Opt.)

Instructions

1. Grind the Coconut, green chillies, cumin and black pepper with very little water to a slightly coarse paste. Keep aside.
2. Boil and drain Vermicilli according to pack instructions.
3. In a non stick pan, heat oil. Splutter Mustard seeds, urad dal and other tempering ingredients.
4. Add the ground coconut paste, salt & saute well.
5. Ensure the paste doesnt stick to the bottom else will burn.
6. Now add the cooked and drained Rice Sevai and toss it a couple of times till its coated with the paste.
7. Adjust salt if required. Serve immediately. Tastes best when hot.

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