March 10, 2016

Thengai Sevai | Coconut Semiya Upma | How to make Thengai Sevai | V & GF

Sevai (or Semiya Upma aka vermicilli upma) is usually relished as savoury - with lemon/ tamarind / tomato flavours at our house. I saw this variation in a magazine on my last visit to Bangalore and was quite intrigued to make it asap. It called for Rice flour based Vermicilli which i prefer to the Durum wheat vermicilli for savoury version. The Durum Wheat is usually reserved to make Badam Semiya Payasam.

We usually coconut in moderation mostly in Chutneys or for grinding the masala for Sagu / Kootu / Arichuvitta Sambhar (side gravies). In case of any excess coconuts lying at home, I prepare Mithai (Indian Sweets) like Thengai Barfi  or Cashew Coconut Barfi (Coconut Fudge) for the kids that can be consumed over a week. We are not great fans of Coconut milk, and do restrict them to Thai Green / Red curries.

Over this week, I shall present 3 dishes using Coconut as a prime ingredient. First in the series is Thengai Sevai or Coconut Sevai. Its quite spicy and flavourful on its own, perhaps if needed can be paired with just a pickle.


Prep time : 10 mins, Cook time : 15 mins , Serves : 3

Ingredients:
Rice Sevai - 1 cup (100 gms) - I used readymade sevai
Coconut - 1/2 cup (pref freshly grated or frozen)
Green chillies - 2 nos
Salt - to taste
Cumin seeds - 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, Coriander(Opt.)

method:

  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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14 comments:

  1. I cook Upma and pulav with sevai but never used coconut in it. Love your version of Sevai. Bookmarked the recipe:)

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  2. Such a simple yet such a delicious and flavorful dish that is. Looks yummy!!

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  3. It's time I picked up the sevai packet the next time I am in Indian store. Been seeing too many flavorful sevai recipes

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  4. Excellent recipe, loved it.

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  5. Such a delicious and comforting meal.Looks yummy.

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  6. During weekdays, I rely on these ready made sevais only. Good one :-)

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  7. One of my favorite,I make it often for our dinner.Yours turned out so perfect.

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  8. My favorite too. I like variety rice sevai. All of them are good.

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  9. I love this variation in Sevai and even I have it made for this month. Looks delicious..

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  10. Never tried coconut semiya upma. SAying that, I do not make semiya upma that often as there are no takers at home. Your version of coconut semiya upma looks flavorful.

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  11. Seriously am a great fan of this thengai sevai, love it to the core.

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  12. Love it. It has been ages since I ate this. I was introduced to this by a tamilian friend way back in the early 90's.

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  13. very simple but would be tasty too I'm sure

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  14. This will be such an awesome dish to pack..wish my kids eat all this. On my part I simply love anything with fresh coconut in it!..

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Cheers
Kalyani

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