Coconut Sevai (traditional south Indian recipe)

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Coconut Sevai (traditional south Indian recipe)


Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min


Serves : 2
  • 1 cups rice hoopers use only concorde brand.

  • 1/2 nos grated coconut

  • 1/2 inch ginger half inch

  • 1 tsp curry leaves

  • 1/2 tsp each chana daal and split urad daal

  • 1 tsp coriander leaves

  • 1/2 tsp mustard seed

  • Mustard seed 1/2 tsp

  • 2 nos green chilli

  • 1/3 tsp ingredients for vathakulambu :each mustard seeds,chana daal and split urad daal

  • 1 pinch hing

  • 2 nos red chillies

  • 1/2 tsp salt

  • 2 tsp sambhar powder

  • 1 inch jaggery

  • 1 nos tamarind lemon size pulp

  • 1 tsp rice flour

  • 1 nos onion


  • First immerse the rice hoopers for 3 mins in boiling water drain and keep aside. The in a pan add oil mustard seeds Chana daal urad daal hing curry leaves and sauté well to this add grated coconut with grated ginger and chopped green chillies. Sauté till the raw smell of ginger goes do not burn it.. coconut may become light brown so no problem. Then to this add the drain rice hoppers add salt and mix well. Garnish with coriander.Serve with vathakulamu.
  • Recipe for vathakulambu
  • First soak the tamarind in hot water for ten mins and remove the pulp three times keep aside.
  • In a deep kadai add oil mustard seeds Chana daal urad daal hing curry leaves and sauté well.. u can little salt for tadka. Add chopped onions cook well. Then add Tamarind pulp sambhar powder salt and jaggery then bring it to a boil for three mins. To this add a slurry of rice flour with salt to make it thick. After adding boil till it becomes thick and switch off the flame and serve hot with rice hoppers or even plain rice or curd rice.
  • This vathakulambu can also be made with yellow pumpkin or drumstick or plain papad. Goes well with curd rice.