🇮🇳 Indian Vegetarian

Thengai Sevai

Name: Thengai Sevai
Prep time: 14 min
Cook time: 11 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1 tbsp, minced Ginger; 2, slit Green Chili; 1/4 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; 1/2 Lemon; 1/4 cup Cashews; 1 cup Vermicelli; 1 cup Grated Coconut

🇮🇳 Indian

Coconut vermicelli, Malabar breakfast with jaggery option. Fluffy, tangy, one pan — done before the coffee brews. Serve warm with coconut chutney on the side.

Prep 14 min Cook 11 min Serves 2 Easy

Ingredients

Saltto taste
Onion1, finely chopped
Ginger1 tbsp, minced
Green Chili2, slit
Turmeric Powder1/4 tsp
Vegetable Oil2 tbsp
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Lemon1/2
Cashews1/4 cup
Vermicelli1 cup
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Prepare the vermicelli: roast if it's rava, rinse if it's poha, soak if it needs it.
2
Pop the mustard seeds in hot oil, add lentils if using, and wait for them to blush gold.
3
Cook the onions with a pinch of salt till sweet and glassy, then add ginger and the spices.
4
Add the grated coconut, saute a minute, then fold in the prepared vermicelli with salt and a splash of water.
5
Cover on the lowest heat for 3-4 minutes to steam through, then fluff with a fork, finish with lemon, cilantro and, if you like, a spoon of ghee.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

Cook it with your pantry → Share this page: /dish/30332

Watch how it's made

Video: Recipe 400: Coconut & Lemon Sevai · on YouTube