Global Veg » A Culinary Journal

Lemon & Coconut Brown Rice Noodles (“Sevai”)

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Whole grain, gluten free, vegan…

All important criteria in trying to be healthy, but can be time consuming to make.

These two tasty dishes, from Southern India, can be prepared in under 20 minutes.

Traditionally, white rice noodles are used, but these whole grain brown rice noodles I found at Whole Foods work great.

The method to prepare both dishes is almost identical with a twist- one getting turmeric and fresh lemon juice and the other using coconut oil and grated coconut.

The first step of this recipe is to get the noodles ready. It’s as simple as putting the dry noodles in a large bowl and covering with boiling water.

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Let them soak for 10-15 minutes (follow the package instructions on the noodles you buy). The noodles I used came in a 227 gram/ 8 ounce package. I soaked all and split them between the two recipes below.

The noodles are pretty long. Instead of breaking them into small pieces before I soaked them, I used kitchen shears to cut them into smaller strands once they were soft.

Lemon Sevai

Ingredients

2 teaspoons peanut oil

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal (ivory lentils)

2 teaspoons chana dal

a pinch of asafoetida

a few curry leaves (3-4)

1 green chile, cut into small pieces

1/4 inch piece of fresh ginger, cut into small pieces or grated

10 raw cashews

2 teaspoons turmeric powder

juice of 1 lemon

salt to taste

Method

Heat the oil in a saute pan.  Add all ingredients except the lemon juice and salt.

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Once the mustard starts popping and the other ingredients are roasted well, add the noodles and mix well.

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Add juice from half a lemon to start. Salt to taste. Add the remaining lemon juice if needed.

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Coconut Sevai

Ingredients

2 teaspoons coconut oil

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal (ivory lentils)

2 teaspoons chana dal

a pinch of asafoetida

a few curry leaves (3-4)

1 green chile, cut into small pieces

1/4 inch piece of fresh ginger, cut into small pieces or grated

10 raw cashews

4 tablespoons of grated coconut (fresh or unsweetened dry)

salt to taste

Method

Heat the oil in a saute pan.  Add all ingredients except the coconut and salt.

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Once the mustard starts popping and the other ingredients are roasted well, add the coconut. Mix well.

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Add the noodles and mix well.

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