Easy Sevai Recipe – Coconut & Mustard Seed Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Easy Sevai Recipe – Coconut & Mustard Seed Indian Breakfast

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious breakfast (or even a light dinner!), you have to try this Coconut & Mustard Seed Sevai. It’s a South Indian classic, and honestly, one of the first things I learned to make when I started exploring Indian cooking. It’s so simple, yet packed with flavour – and it comes together in under 30 minutes!

Why You’ll Love This Recipe

This sevai recipe is a winner for so many reasons. It’s incredibly easy, even for beginner cooks. The combination of soft sevai, crunchy cashews, and the aromatic tempering is just divine. Plus, it’s a fantastic way to use up leftover coconut! It’s a comforting dish that always hits the spot.

Ingredients

Here’s what you’ll need to make this delightful sevai:

• 2 cups Cooked Sevai (approximately 200g)
• 1 cup Coconut, grated (approximately 100g)
• 1 tablespoon Ghee (15ml)
• 1 teaspoon Mustard seeds (5g)
• 1 tablespoon Urad dal (split black lentils) (10g)
• 6 Cashew nuts
• ½ teaspoon Asafoetida (hing) (2.5g)
• 5 Green chillies, slit
• 1 sprig Curry leaves (approximately 10-12 leaves)
• Salt to taste

Ingredient Notes

Let’s talk ingredients!

• Sevai: I usually use the thin, vermicelli-like sevai for this recipe. It cooks quickly and absorbs the flavours beautifully. You can find it in most Indian grocery stores.
• Coconut: Freshly grated coconut is always best, trust me! It adds a lovely sweetness and aroma. But if you’re short on time, unsweetened desiccated coconut works in a pinch.
• Tempering: The tempering (or tadka as it’s often called) is where all the magic happens. Regional variations are common – some people add onions, others use different types of dals. Feel free to experiment!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savoury depth. Don’t skip it if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your sevai in boiling hot water for 2-3 minutes. This softens it up perfectly. Then, drain it completely.
2. For an even softer texture (which I personally love!), you can steam the drained sevai in a greased idli plate for about 2 minutes. Totally optional, but worth it!
3. Now, heat the ghee in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
4. Add the urad dal and cashews. Sauté until the dal turns golden brown and the cashews are lightly toasted.
5. Next, add the asafoetida, curry leaves, and green chillies. Sauté for another 30 seconds until fragrant.
6. Add the grated coconut and sauté on medium heat for about a minute.
7. Finally, add the cooked sevai and salt. Toss gently to combine everything, ensuring the sevai is coated evenly with the tempering.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the sevai! It should be soft but still have a little bite.
• Keep a close eye on the tempering – burnt spices can ruin the flavour.
• Adjust the amount of green chillies to your spice preference.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Quick Sevai: If you’re really short on time, skip the steaming step. It’ll still be delicious!
• Sweet Sevai: My kids love this! Add 2-3 tablespoons of sugar along with the coconut and a pinch of cardamom powder.
• Jain Sevai: For a Jain-friendly version, simply omit the asafoetida.
• Spice Level Adjustments: My friend Priya loves to add a pinch of red chilli powder to the tempering for an extra kick.

Serving Suggestions

This sevai is fantastic on its own for breakfast or a light meal. It also pairs beautifully with a side of yogurt or a simple sambar. I often serve it with a cup of hot filter coffee – the perfect South Indian breakfast!

Storage Instructions

Leftover sevai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

Q: What type of sevai is best for this recipe?

A: I recommend using the thin, vermicelli-like sevai. It cooks quickly and absorbs the flavours well.

Q: Can I make this recipe ahead of time?

A: While it’s best enjoyed fresh, you can cook the sevai and prepare the tempering separately ahead of time. Combine them just before serving.

Q: How do I adjust the spice level?

A: Simply adjust the number of green chillies you use. You can also add a pinch of red chilli powder for extra heat.

Q: What is asafoetida (hing) and can I substitute it?

A: Asafoetida is a resin with a pungent aroma that adds a unique savoury flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

Q: Can I use frozen coconut?

A: Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using.

Enjoy making this easy and delicious sevai! Let me know how it turns out in the comments below. Happy cooking!