Gayathri Pai's Food Bytes: Seasoned Sun Dried Shevai (Tandla Sevai Usli).

Sunday, July 17, 2016

Seasoned Sun Dried Shevai (Tandla Sevai Usli).

A Monsoon Delicacy ..... "Rice Shevai (Sun Dried / Sukkailili) Usli" ..... With Ginger Tea And Apple ..... These are rice sevai prepared in bulk like the regular one's and then dried in sunlight during summer for a few days till dry and moisture less and stored in air tight containers for using during monsoon season ..... 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 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 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 used the readymade packet of shevai which I purchased from my home town Mangalore. These are shevai prepared by the traditional method and then sun dried and sold in packets. You can prepare the same at home too and dry it out in the sun or enjoy it as it is. Though I do prepare Shevai at home, I have no facility to dry them in the open sunlight in my building. So I have no choice but to purchase them from southern Indian store. The one’s I prepared are from the traditional Konkani Saraswat’s preparation. You now get this all round India from branded company. They are a bit thinner in texture, but the method of preparation remains same. Shevai is easily digestible and can be prepared with less or no oil as it is done under steaming process. People who restrict their dietary intake find them very good for health benefits. I have already posted in the blog the preparation of shevai, you can use the same shevai by seasoning it too. I will post the link to the same at the end of the recipe. Please do go through the detailed recipe and prepare the same at home if possible. But here I have used the sun dried variety. You can choose whichever method you prefer. You can also check on the recipe of preparing instant wheat shevai also available dried in the market. Posting the link of the same below too.

Boil 2 litres of water in a deep stainless steel vessel. Add in a few drops of oil (Optional). When the water comes to boil, 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 cooked and softer remove from fire and keep aside 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. 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 are 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, 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 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 evenly for a few minutes on its own steam.

Now add in 2 tablespoon of freshly grated coconut and mix well. Serve hot with chutney or as it is. Some add in juice of freshly squeezed half lemon. I have not. There are many more variations of preparing this sevai seasoning, like the addition of pepper etc. These are also prepared sweet with jaggery and coconut. Will post soon the other methods too.