Making traditional ‘sevai’ (steamed rice strings made fresh from boiled rice dough) is a very time-consuming process and also you need to have the ‘sevai’ machine/press. However, the flavor and taste that you get in return for the effort have no words to express! I recall my school days when we used to go to the Vaigai River bank in Manamadurai with ‘sevai’ and different kinds of rice in a tiffin carrier during ‘pathinettam perukku’ (18th of the Tamil month ‘Aadi’) and share the food with friends.
To save the preparation time, people have now started using the readymade rice sticks to make ‘sevai’. You can bring out numerous varieties as per your choice of additions to the base rice sticks.
My mother taught me the following simple one using pepper and cumin powder. My children love this type better than any other. I have also won appreciation for this from my sister-in-laws who are very good cooks!
Ingredients:
Rice Stick – 1 packet (I have shown 2 packets in the photo because I used the other one for lemon sevai)
Salt – To taste
Vegetable Oil – 1 tablespoon
Ghee – 1 teaspoon
Mustard Seeds – 2 teaspoons
Cashews – 8
Pepper and Cumin Powder – 4 teaspoons
Asafoetida Powder – 1/4 teaspoon
Red Chili – 3 (optional)
Curry Leaves
Coriander Leaves
My nephew Charan holding the rice stick packets
Preparation:
Heat water in a broad vessel. Water should be more than sufficient to immerse the rice sticks. When water begins to boil, add salt and pour a little bit of oil. Break the rice stick pack into 2 parts lengthwise and place these into boiling water. Press these into water. Do not stir. When the rice sticks are just cooked (it would take only 5 mts or so), drain the hot water.
Take a big aluminum tray or glassware, spread some oil and place the cooked rice sticks on top. Sprinkle some oil over these. Let these cool. Then separate the strings using a fork.
In a small pan, heat mustard seeds and red chilies in oil over medium heat. When the mustard seeds begin to sputter, lower the heat and add asafoetida powder and curry leaves (if you like, you can also fry some cashews). Then add the pepper and cumin powder and remove the pan from heat. Mix the contents with the rice sticks. Garnish with coriander leaves.
Note:
You can make lemon rice sticks like how you would do lemon rice.
The Manohars' Kitchen 