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
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.)
- Grind the Coconut, green chillies, cumin and black pepper with very little water to a slightly coarse paste. Keep aside.
- Boil and drain Vermicelli according to pack instructions.
- In a non stick pan, heat oil. Splutter Mustard seeds, urad dal and other tempering ingredients.
- Add the ground coconut paste, salt & saute well.
- Ensure the paste doesn’t stick to the bottom else will burn.
- Now add the cooked and drained Rice Sevai and toss it a couple of times till its coated with the paste.
- Adjust salt if required. Serve immediately. Tastes best when hot.