October 19, 2011

Lemon flavoured Rice Noodles- Lemon Sevai

There are so many weekends that i remember when amma used to make sevai. She used to call me to help her press the noodles from the sevai nazhi (the rice noodle press). And then make so many varieties out of those plain noodles. Sesame and jaggery, lemon, coconut and so on. And when served with coconut chutney, i used to gobble the noodles like i have been starved for days. That much is my love for sevai. And my husband is no less. He practically badgered me to lug the sevai nazhi all the way from Coimbatore to Baroda. And since then, this is a regular in my kitchen.This is a Tamil Nadu special. Healthy, nutritious and yummy but takes a little time and effort. But trust me, every ounce of energy spent is totally drool worthy. There are many ready made versions available in the market but they dont even compare remotely to what is made at home. Amma makes  three versions, mom in law makes two kinds but my husband s granny is the best. She makes i really dont know how many :) This recipe is borrowed from all the three people. And my apologies the pic s not great. Will post a step by step pic very soon.

Prep Time: To soak the rice-4 hours
                  To grind the rice-30 mins
                  Standing time of the batter- 6 hours
Cook Time: To steam- 15 mins
                   To season and temper- 10 mins
Serves: 2
Source: Amma, MIL and Meena Patti

What you need?

For the batter:

Raw rice (I used Ponni)- 1and 1/2 cup
Boiled rice -1 and 1/2 cups

How to make it?

Soak the rice in water for atleast 4 hours.
Grind into a thick batter in a grinder for 20 mins.
Add salt and mix well.
Let it stand for 6 hours or overnight.

How to make the noodles?

Ladle the batter into idli mould and steam for 15 mins.

Then, using a sevai nazhi( the rice noodle press), stuff the idly into the press while it s hot and press into a vessel. If you dont have one, use a murukku nazhi and the sev mould to get the noodles. But the results are phenomenally different. There s no beating a sevai nazhi. And mine was a gift from amma like so many other kitchen things of mine.

How to season the noodles?

Lemon sevai was my option last night.

What you need?

Rice noodles 3 cups

For tempering:

Oil 2 tbsp
Peanuts or Broken Cashews 2 tbsp
Urad dal 1 tsp
Mustard seeds 1 tsp
Green Chillies 4 to 5
Turmeric Powder a large pinch
Hing a large pinch
Curry leaves a sprig
Salt to taste

To serve:
A lemon wedge

How to make it?

First heat a kadai and add the oil. Add mustard seeds. After they splutter, add the urad dal, green chillies,curry leaves, hing, turmeric powder and saute for 2 mins.
Add cashews and peanuts next and saute till light brown or crispy.
Now, add the noodles and salt and mix well.
Serve with a lemon wedge.
You can try different versions like adding only grated coconut and cashews for garnish. The kids will love the sesame seeds and jaggery flavour too. Just saute the sesame seeds in a pan without oil. Let it cool and add the required amount of jaggery and coconut and grind to a coarse powder. Mix this with the rice noodles and add ghee and mix well. Serve hot. The kids will love it.

Note: If you dont have a noodle press, you can always try this with the ready to make noodles available at all supermarkets.
This is one of my entries to Cooking without garlic and onion event by Sreevalli

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