Butter Sevai

A twist to the usual rice sevai, with melting butter as flavouring.. Yummy sevai in 10 minutes flat.. Yeah!



Ingredients :

1 packet dried rice noodles – (Concorde brand sevai)

For seasoning :

2 tbsp coconut oil
1 tbsp mustard
1 tbsp split white urad dal
1 tbsp channa dal (kadalai paruppu)
Broken cashew nuts, (if your prefer)
1/2 tsp asafoetida
4-5 finely chopped green chillies
a sprig of curry leaves
Coriander leaves for garnishing
Salt to taste
1/2 cup grated coconut
2 tbsps of unsalted butter (yes, generous portions..)


Cooking tips:

Boil the dried sevai in boiling water with a pinch of salt. The instant sevai cooks very quickly, so you have to take off the flame at the right time.

When the water is boiling, add the sevai and leave it for 2 minutes on high. No need to cover the vessel.

Immediately drain the water and keep the sevai vessel closed with a plate. Leave for 5 minutes. With this heat itself it will continue to cook and after 5 minutes it would be cooked just right.

Method :

Heat oil in a saucepan, add the mustard seeds, urad dal, chana dal, cashew nuts, cut chillies, asafoetida and curry leaves.

Add the shredded coconut, fry for a few seconds and simmer the gas.

Now add the cooked rice sevai, salt, mix well and at last add the butter. Garnish with coriander leaves and serve it with coconut chutney, tomato chutney or with Mor Kozhambu.

Variations :

Lemon Sevai : All ingredients except butter, but add little turmeric while seasoning and lemon juice ( 2 tsp) after switching off the flame.

Mango Sevai : Add shredded mango along with coconut. No need for butter / lemon juice.