Plain sevai

Cook 1 cup of readymade rice sevai with 2 cups of boiled water. Add 1 tsp salt and 1 tsp gingelly oil to the boiling water before cooking sevai. Cook the rice sevai for 5 to 10 minutes until it softens. Drain the sevai in a stainer once it is cooked. 

  • Cooked sevai - 2 to 3 cups
  • Gingelly oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urid dal - 1 tsp
  • Asfoetida - 1 tsp
  • Red dried chillies - 2
  • Ginger - 1 tsp grated
  • Chillie- 2 slits
  • Curry leaves - 1 sprig

  • Salt to taste

Instructions


  • Cook sevai. Heat oil in a kadai. 
  • Add mustard seeds. Once it splutters, add urid dal. Fry till golden brown. Add 2 dried red chillies. Fry for a minute. Add 1 tsp of asfoetid and saute for a min. Add 1 tsp grated ginger and saute for a min. Add the tempered mixture to the cooked drained sevai. Now add few curry leaves, salt and mix well. Fluffy plain sevai is ready. Serve hot with mor kuzhambu.


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