Thursday, September 25, 2014

Karuveppilai Sevai / Rice Vermicelli Spiced with curry Leaves ~ Navarathri Recipe

Preparation time: 30 minutes
Cook time: 15 minutes
Serves: 4
Rice Sevai - 1 Packet or 1/2 packet is using Rice sticks
Mustard seeds - 1 tsp
Split urad dal - 2 tsp
Asafoetida - 1/2 tsp
Sesame oil - 2 tbsp
Salt - to taste
Enough water to boil the rice sticks

For the Powder / Podi:
Curry Leaves - 2 cups, packed
Urad dal - 1 cup
Channa dal - 1/4 cup
Dry red chilies - 10
Black pepper - 1 tsp
Tamarind - a small marble sized
Asafoetida - 1/2 tsp
Salt - to taste
Sesame oil - 2 tsp

  1. Wash curry leaves and squeeze the water out.  Salad spinner works best to remove excess water.
  2. Place the leaves on a clean cloth and pat dry.  Spread the leaves to air dry.
  3. Once dried completely, place it in a skillet and roast until crisp.  Keep it side.
  4. In the same skillet add 2 tsp oil and add urad dal, channa dal, black pepper, red chillies and tamarind.
  5. Roast until golden brown on a low flame.  Remove from heat and add asafoetida and mix well.  Let it cool completely.
  6. In a blender, add red chillies  roasted curry leaves, tamarind and asafoetida.  Grind to a fine powder.
  7. Then add the roasted dals and grind to a coarse powder.

How to make the Sevai / Rice sticks

  1. Boil enough water for the sevai. Once boiled, switch off the stove. 
  2. Place the sevai / rice sticks in the hot water and cover.  Let it stand for 5 minutes.  Don't keep it for more than 5 minutes, the rice sticks will become mushy.
  3. Drain the cooked rice sticks.  
  4. Heat 2 tsp of sesame oil in a skillet.  Splutter mustard seeds. Add urad dal and fry until golden brown.  Add asafoetida. Switch off the flame.
  5. Add the drained rice sticks and enough salt just for the rice sticks.  Mix well.  Let it cool down for 2 minutes.
  6. Now add the desired amount of curry leaves powder and mix well to coat.  It is best to use your hand to mix the rice sticks.  
  7. Serve hot.

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