Coconut Sevai Recipe

Coconut-Sevai-RecipeI love the simplicity of today’s South Indian style breakfast or tiffin itemcoconut sevai. If you have home made sevai or store bought sevai on hand, it is the quickest

Time 20 mins


4-6 cups cooked Rice Noodles (*see note)
1 cup freshly grated Coconut (Although I’ve not tried it myself, you could try using thawed frozen coconut if you cannot find fresh coconut)
2 TBsp chopped Cashew Nuts (or Peanuts)
2 tsp Black Mustard Seeds (Rai)
2 tsp Chana Dal (Chickpea lentil) {{Skip if not available}}
2 tsp Urad Dal (Split Black Gram) {{Skip if not available}}
4-6 Dry Red Chilli (or use fresh Green Chilli) {{adjust according to spiciness you want}}
2-3 TBsp washed & fresh Curry Leaves
2-3 TBsp Vegetable Oil (Or GHEE – Clarified Butter) {I loved the one made with ghee}
1-2 tsp Salt (to taste) * {If you’re adding salt while cooking your rice noodles, adjust the amount of salt accordingly}

For the Rice Noodles

Make Sevai or Idiyappam from scratch at home, let it cool and separate the noodles roughly with your hands. OR you can buy a rice noodles packet from the store & cook it according to package


First thing you’ll need is to cook your Rice noodles. You can make from scratch or just buy the noodles from the store and cook it according to package instructions. (Any kind of rice noodles will work) Let it cool.

In a large wok, heat the oil (or ghee) and add the cashew nuts. Fry until lightly brown. Strain out the cashews & set aside. (This is just so that the cashews don’t get burnt while frying the other ingredients.

In the same wok, in the remaining Oil/Ghee, add the mustard seeds. When those start crackling, add the dry red chilli and fry for a minute.

Add the chana dal, urad dal and fry for a minute or two until they are lightly brown.

Add in the washed Curry leaves, reserved cashews, freshly grated Coconut and mix it well. Season with salt. Sauté for 1-2 minutes on medium flame or until the coconut starts to change color (very light brown)

Add the prepared Rice noodles (Sevai or Idiyappam). Mix well and serve warm.

To serve

It can be eaten as is or with chutneys, curries etc.

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