PEPPER SEVAI (Milagu Sevai)
Sevai (not to be confused with semiya) is a thin white noodle like strands. They are very light, and carry flavour well. This dish here is sevai that is seasoned and cooked with pepper. It has the spicy kick of pepper, and a laid back flavour of an everyday meal.
Yield: 6 People
- 200 grams Instant Rice Sevai
- 2 tsps Black Pepper
- 1 1/2 tsp Cumin seeds
- 2 tsp Oil
- 1 tsp Ghee
- 1 tsp Mustard
- Few Curry leaves
- 1/2 tsp Asafoetida
- Salt to taste
Take the sevai in a vessel. Boil enough water in a vessel separately and pour it over the sevai. Ensure that the sevai is submerged in the water. Let it rest for two minutes
Drain the water completely and keep the sevai aside
In a heated kadai, dry roast the black pepper and cumin seeds till a nice aroma comes. Cool it and grind it to a coarse powder.
Heat oil and ghee together in a kadai. Add mustard seeds.
Once the mustard seeds splutter, add asafoetida.
In low flame, add curry leaves and then add the ground powder. Saute till a nice aroma comes.
Now add the drained rice sevai.
Add the required salt and mix well. Switch off the stove. Now the pepper sevai is ready.