I have recently become addicted to sevai/idiyappam
and have been making big batches of the same and ended up with a ton of leftovers. One of the best ways to use up leftover rice or sevai is to make a variety rice like lemon rice or coconut rice with it. Coconut rice being K’s favorite was on my list for a while and I decided to use this sevai instead of rice to make coconut sevai.
I can have the sevai as is with just a light sprinkle of sugar, but K likes the extra flavor of lemon or coconut. He loved it and surprisingly my little boy enjoyed it too. It is very easy to make if you already have the sevai on hand. Otherwise, just replace sevai with cooked and cooled rice. I have used dry coconut, but if you have fresh use it. Off to the recipe.
Another look at the tasty sevai.
3 cups sevai cooled
1 cup coconut roasted in a tsp of ghee
Curry and coriander leaves for garnish
Ingredients – To roast and powder
1/2 tsp oil
1.5 tsp urad dal
1.5 tsp channa dal
2 red chillies
Ingredients – For Seasoning
1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
2 tsp peanuts
To 1/2 tsp of oil add urad dal, channa dal and red chillies. Fry until the dals turn golden brown.
When the dals cool down, take in a coffee grinder or blender and make a powder of the same. Keep aside.
In a tsp of ghee roast the coconut until it turns reddish brown.
Sevai cooled and ready.
Add the coconut to the sevai.
Add the prepared powder to the sevai.
In a tsp of oil do the seasoning with mustard seeds, urad dal, channa dal and peanuts.
Add the seasoning to the sevai.
Tasty coconut sevai ready. We had it with a side of cauliflower fry.