Sevai are fluffy rice noodles smothered with light spices and crunchy nuts for a great textural party in your mouth. Make this gluten free dish in a jiffy with my quick recipe. And if you need nut free, easily substitute lentils for cashew and peanuts.
250 gm or ½ packet spaghetti thin dry rice noodles
1 tbsp cashews split in half
1 tsp chopped fresh ginger
3 tbsp fresh lemon juice
1 tbsp turmeric powder
1 tbsp yellow split peas
2 thai green chillies, slit
½ tbsp mustard seeds
½ tbsp urad seeds
1 tbsp peanuts
8 curry leaves
1 red chilli
Pinch hing3 tbsp sesame oil
|Serves 4Pots n pans
Wok or fry pan
• Boil 6 cups of water. Remove from fire.
• Immerse rice noodles in water. Cover and let stand about 5 minutes.
• Check for doneness, rice noodles should be soft and cooked, yet lightly firm. Drain noodles. You can break up the noodles slightly so that the strands are slightly shorter.
• Heat oil in fry pan. Add spices in this order: Mustard seeds, when they crackle, add urad seeds, when that turns golden, add the remaining spices: split peas, peanuts, cashews, green chillies, red chili, curry leaves and hing. Finally add the turmeric powder, oil will sizzle. SOS In case you’re wondering– I added cashews after i took the pix 🙂
• Immediately transfer the cooked rice noodles to fry pan. Add lemon juice and salt to taste. Stir everything so that rice noodles are completely coated with spices.
• SOS if you find you need more spices, its really easy to heat up some more oil & repeat the seasoning process above with mustard and other spices that you enjoy. All you need to do is pour this spiced oil over the sevai and you’ll be able to manage a spice quotient of your liking.
• Remove from fire. Serve either warm or room temperature with some crispy lentil chips.
Nut allergies—no problem, leave out nuts. Lentils make a great substitute to keep that crunch. Sevai is great for picnics or train journeys as its easily transportable & of course absolutely delicious..
Sevai is a southern rice noodle speciality from my maternal grandfather’s home town of Erode.. I loved watching my mom use a sevai press much like this one to make fresh rice noodles out of balls of steamed rice. The old fashioned way is quite laborious and well worth the trouble if you have the equipment and the time. Living in North America without the devices needed to make sevai, I turned to a local and easily available food in Chinese grocery stores- rice noodles.
–soul of spice–