“Shevayi” is fresh noodles made of rice and fresh coconut. Actually, my Mother makes these noodles fresh at home. They are little thicker and very soft. It is a big process for me, I have used the ones we get in the stores, which are very far away in the taste. And so it may not look or taste like a specialty Konkani breakfast.
Ingredients :
1 packet of fine rice noodles
1.big onion chopped
2.green chilies – finely chopped (depending on how spicy you prefer)
1 tsp finely chopped ginger
Coriander leaves – chopped (save some for garnishing)
Curry leaves
Juice of one lemon
Pinch of turmeric
½ tsp cumin seeds
½ tsp mustard seeds
Salt to taste
Oil for seasoning
Fresh grated coconut for garnish.
Method :
In a deep pan boil water add few drops of oil. Add noodles and cook till they are soft. Donot overcook the noodles. Drain all the water. Again rinse these cokked noodles in cold water and drain again. This is to remove the extra starch so that the noodles will not stick together when they are cold. Keep aside.
In a shallow wide pan, heat oil and add cumin seeds and mustard seeds. When the mustard seeds start splattering, add green chilies, ginger, and onion. Fry the mixture for a while. Add Curry leaves and fry for some more until the onions are golden. Add turmeric, salt and coriander leaves and mix well. Reduce the heat. Add the cooked noodles and mix well, but gently so that the noodles won't break, till all the noodles get the yellow color of turmeric and all the seasoning. Turn off the heat. Add lemon juice and mix well again. Garnish with fresh grated coconut and chopped coriander leaves.
Serve hot for breakfast.
Pinch of turmeric
½ tsp cumin seeds
½ tsp mustard seeds
Salt to taste
Oil for seasoning
Fresh grated coconut for garnish.
Method :
In a deep pan boil water add few drops of oil. Add noodles and cook till they are soft. Donot overcook the noodles. Drain all the water. Again rinse these cokked noodles in cold water and drain again. This is to remove the extra starch so that the noodles will not stick together when they are cold. Keep aside.
In a shallow wide pan, heat oil and add cumin seeds and mustard seeds. When the mustard seeds start splattering, add green chilies, ginger, and onion. Fry the mixture for a while. Add Curry leaves and fry for some more until the onions are golden. Add turmeric, salt and coriander leaves and mix well. Reduce the heat. Add the cooked noodles and mix well, but gently so that the noodles won't break, till all the noodles get the yellow color of turmeric and all the seasoning. Turn off the heat. Add lemon juice and mix well again. Garnish with fresh grated coconut and chopped coriander leaves.
Serve hot for breakfast.
