SEVAI BAGALABATH
Sevai or Idiyappam is nothing but string hoppers or rice noodles which can be made with so many variations or tastes. I have quite a number of sevai recipes and this is one such tasty and tempting recipe. This can be had as a snack or can be had for dinner too. I have made this with Savorit brand instant variety, when I was askd by them to write review about the product. But you can follow the same procedure and use Idiyappam . Since this uses curd it can be had with ease and can be made well in advance and kept in fridge and can be served chilled. I have added green grapes and dry grapes, but you can add pomegranate or black grapes. Similarly you can add cut mango pieces or cucumber pieces.
I have quite a collection of sevai recipes such as Tomato Sevai, Lemon Sevai, Idiyappam , Instant Puli Sevai, Curry Leaves Sevai etc. But this is one of the easiest recipes to make and it takes very less time to cook as only boiling the sevai is the only cooking part. This is best suited for get togethers and is a best alternative to rice. Many kids don’t like curd rice but if you give them this way with loaded veggies and fruits it will not only be healthy but pleasing to the eyes as well. Also you can make this recipe with semiya or vermicelli which can be equally delicious and gives a chill feeling to the stomach. This recipe is totally soothing and catchy as well. I have made this quite a number of times, but never had a chance to click it. But last week I made this and the recipe and picture turned out so very well and I was all the more happy.
| Prep Time | 5 min |
| Cook Time | 10 min |
| Servings |
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- 1 Cup Savorit Sevai
- 3 Cups water
- 3/4 Cup curd
- 1/8 Cuo green bean
- 2 tsp Dry Grapes
- 1/2 Number carrot
- 1 Sprig curry leaves
- A Few coriander
- To Taste salt
- 1/2 tsp mustard
- 1/2 tsp Channa dal
- 1 Number green chilli
- 1/2 tsp asafoetida
Ingredients
TO TEMPER
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- In a wide bowl add boiling water to instant sevai. Let it stand for 10 minutes.
- Strain and keep aside.
- Temper the ingredients given in the to temper table.In a bowl add cooked sevai, grated carrot and tempering.
- Now add green grapes, dry grapes, curry and coriander leaves.
- Add thick curd and salt.
- Mix well. Sevai Bagalabath.
- Serve Sevai Bagalabath chilled.
Use thick curd for best results.
Temper with curd chilly or red chilly in place of green chilly.
You can add boondi as garnishing also.
What is the difference between Sevai and Semiya, this is always confusing!
Sevai is rice based and semiya is wheat based.Idiyappam is also called sevai.Hope this clears your doubt.