Thursday, May 31, 2018

Sukkaiyile Tandla Shevai panna (Usli) with soyi / Seasoned Sun Dried Rice Sevai With coconut.

“Simple Sukkaiyile Tandla Shevai panna (Usli) with lots of soyi / Seasoned Sun Dried Rice Sevai With fresh coconut gratings” ... This one is from M'lore and is slightly thicker textured shevai from the normal thinner one's we get in Mumbai ... Tastes simply awesome .... Yummy Yumz ..... 

** Sun dried Shevai or shyavige is a type of instant rice vermicelli / noodle popular in almost all parts of Southern India. These are also prepared using wheat, ragi etc. Shevai has become a very popular breakfast item as it is instant and can be prepared in a jiffy. We konkani GSB Saraswats usually prepare these during summer months at home and allow them to dry in sunlight for a few days, till the moisture has dried. These are then kept in airtight dabbas / large boxes and stored away for using as breakfast / tiffin item all year round specially during monsoon when there is difficulty in access to veggies etc. Also due to heavy rains sometimes during those times, there used to be roads flooded and people could not venture out. This would come in handy to feed all at home during the time of such crisis. They were also handy when guest dropped home unannounced and had to be fed something. 

** I have already posted the sun-dried seasoned rice shevai before and the recipe remains the same. In that recipe I have included two types of dried rice shevai available in Southern parts of India. The first picture in that recipe was homemade while the second picture was of factory made shevai. With factory made thin textured shevai one has to take extra precaution while cooking in boiled water as it cooks fast and sometimes if not attended turn softer. You may see the difference between that picture and the one posted here. This shevai is also factory made but here the texture of the shevai is thicker than that of the previous one. In my last visit to Mangalore, my sister prepared this one in her home and I simply loved it, I was surprised to see that the shevai was much thicker than the one’s we get ready made in Mumbai. There is a huge difference in taste and texture between the two and is clearly visible. 

** The thicker variety cooks better and holds on texture better too. That is the very reason I decided to repeat the post along with the picture of the dried shevai. I have absolutely no idea where we get it as my sister gave me a packet of the same which she had in excess at home and it had no brand name on it and I forgot to ask, may be the next time I will. Check the picture keenly and you may find the same in some stores. If you do, purchasing this one is preferable to the thinner textured one posted earlier. I am re-posting the recipe of the same though I have not made in any changes except for the addition of few red chillies too while seasoning. Traditionally red chillies are added, but it is a matter of choice and can be left out if not desired. I am also sharing the link to that post and you may check out the pictures of the sun-dried shevai there too and get a fair idea of the same. You can also check out on the fresh shevai preparation recipe by using search option. You can season it the same by just crumbling it, tastes almost same. 

** Here is the recipe to “Simple Sukkaiyile Tandla Shevai panna (Usli) with lots of soyi / Seasoned Sun Dried Rice Sevai With fresh coconut gratings” …. Method 2. 

** Boil 2 litres of water in a deep stainless steel vessel. Add in a few drops of oil (Optional). When the water comes to boiling point, add into it about 250-300 gms of sun dried shevai and mix well. Cook for about 4-5 minutes only. When you see the shevai getting softer and cooked remove from fire and keep aside covered for another 5 minutes. 

** Now strain off the water by putting the cooked shevai in a colander. You can also tilt the vessel and remove off all the extra water the way we do for rice. Now rinse the same under cold water if in colander or pour cold water into the vessel and remove the water. This process is done to cool the shevai and arrest its overcooking process. We do not want the shevai to be soggy. So repeat rinsing, till the shevai is not hot anymore. Keep aside for few minutes, for the water to drain off properly. 

** In a kadai / thick bottomed pan, add in 1 tablespoon of oil, when hot add 1 tsp of urad dal and fry till it turns a little bit brown, lower the heat and then add in 1 tsp of mustard seeds, when they start to splutter, add in 1 tsp of hing / asafoetida powder, 3-4 green chillies slit lengthwise or cut to pieces, 2-3 dry red chillies also cut to pieces and 8-10 curry leaves. Fry for a minute and then add in the strained shevai, salt to taste and mix well. Cover and let cook on low heat evenly for a few minutes on its own steam. Lastly add in 2-3 tablespoon of freshly grated coconut and mix well. 

** “Simple Sukkaiyile Tandla Shevai panna (Usli) with lots of soyi / Seasoned Sun Dried Rice Sevai With fresh coconut gratings” is done and ready to served. This Shevai is usually served as it is and does not need anything served along with it, but in some homes they serve it along with some sev/farsan etc. or even a dash of pickle. You may even serve the same along with some chutney or sambar too. I serve this simple as it is like most of Amchies do, maybe a little bit of sev that’s it, tastes yumz. Do try this out if sun dried shevai is available in your vicinity. 

** Always serve seasoned sun dried shevai hot and fresh from kadai, as it tastes best that way. Since the shevai has fresh coconut gratings added to it, it is always advisable to serve it within maximum 2 hours of cooking time. In case you want to serve it later on, put it in an air tight container and keep it in the fridge. Remove 20 minutes before serving and you can either steam it in pedavan / idly cooker for 5 minutes or sprinkle a little bit of water on it and microwave for a minute. It really comes out fresh and yumz. 

** Some add in juice of freshly squeezed half lemon. I have not, but you may do so if you like. You can also garnish these with few roasted ground nuts and finely chopped coriander leaves. There are many more variations of preparing this shevai seasoning, like the addition of pepper etc. Will post soon the other methods too, till then do enjoy this one with your family and friends and do give me a feed back if possible. All suggestions are welcome too. 

** For the "Seasoned Sun Dried Rice Shevai Usli" Recipe Method No.1, Please follow the link given below for the same …. 

** You can use the search option for "Shevai or Sevai" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.  

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