PICKLED SEVAI

I have already posted three varieties of sevai.  One day, I was cleaning fridge, there was little lime pickle in a bottle.  For little amount of pickle, I have to keep one bottle in the fridge, so thought of emptying it.  Co-incidentally, I had made sevai for my daughter who likes to eat with sugar and milk.  I just mixed the pickle with the sevai, tempered with urid dal, mustard seeds and curry leaves, garnished with coriander leaves, loved it.  So the recipe is here.  very simple, tasty and easy to make.

You can use any kind of pickle.

other varieties of sevai:    limbu sevai,  amaranth sevai, coconut sevai, kothamalli sevai


 Let us look at the recipe now:

INGREDIENTS:

100 gms rice sevai 
2 tbsp pickle (mango, lime etc)
1 tsp mustard seeds
1 tsp urid dal
4 tbsp oil
2 tbsp fried cashews
few curry leaves
generous pinch of asafoetida
2 tbsp chopped coriander  leaves
salt adjust since we are mixing pickle.
grated coconut for garnishing. (optional)



HOW TO COOK SEVAI:


We get ready made sevai in the market.  take 100 gms of that.  Boil around 3 cups of water with  one tsp salt and oil.  put the sevai in it, switch off gas, cover and keep it for 5 minutes, drain the entire water.

METHOD:

Heat oil in kadai.  Add mustard seeds, urid dal,curry leaves and asafoetida.  when it is done,  add the pickle, sevai in it and mix well. Remove  from the kadai, garnish with chopped coriander leaves, fried cashews.  serve with papad, wafers etc.  

Adjust salt as we are adding pickle in it.

 You can add grated coconut too.

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