Authentic Tamil Nadu Salem Sevai with Coconut Milk
Delicate and soft rice string hoppers tossed in a lightly spiced tempering, then enriched with sweet, fresh coconut milk. This traditional Salem specialty offers a comforting and aromatic breakfast experience.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
In a large bowl, combine the rice flour and salt, then gradually add boiling water to form a smooth, soft dough.
2
Load portions of the dough into a sevai press or idiyappam maker.
3
Press out circular nests of noodles onto greased steaming plates and steam for 10 minutes until cooked through.
4
Gently loosen the steamed sevai and set aside.
5
Heat coconut oil in a pan, crackle mustard seeds, urad dal, and chana dal.
6
Add curry leaves, slit green chilies, and dry red chili, sautéing for a few seconds until aromatic.
7
Toss the prepared rice sevai into the tempering, gently mixing to coat evenly.
8
Pour in the fresh coconut milk and simmer on low heat for two minutes until warm, taking care not to boil.
9
Garnish with freshly grated coconut and serve warm.
Ingredients
2 cups rice flour
1.5 cups boiling water
1 teaspoon salt
1 tablespoon sesame oil
1 cup thick fresh coconut milk
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2 sprigs fresh curry leaves
2 green chilies, slit
1 dry red chili
2 tablespoons grated fresh coconut
2 tablespoons coconut oil
*This AI-generated recipe may contain inaccuracies.