Sevai Coconut

🔥 Prep

• Measure 200 g of rice vermicelli and set aside for steaming.
• Measure 100 g of freshly grated coconut and place in a bowl.
• Roughly chop 8 cashew nuts (or leave whole) and set aside.
• Slit 2 green chillies lengthwise (or finely chop) and keep ready.
• Measure 1 tsp mustard seeds, 1 tsp urad dal, 1.5 tbsp coconut oil, and 0.8 tsp salt into small ramekins.

🔥 Cook

• 1. Bring a pot of water to a boil, add the 200 g rice vermicelli and steam/cook for 3-4 minutes until just tender, then drain and rinse with cool water to stop cooking; set aside.
• 2. Heat 1.5 tbsp coconut oil in a wide skillet over medium heat until shimmering.
• 3. Add the 1 tsp mustard seeds and let them sputter for 10 seconds.
• 4. Add the 1 tsp urad dal and sauté until golden brown, about 30 seconds.
• 5. Toss in the chopped cashew nuts and roast for 1 minute until lightly golden.
• 6. Add the slit green chillies and fry for 20 seconds to release aroma.
• 7. Lower the heat to low, then add the cooked vermicelli and grated coconut, stirring gently to combine.
• 8. Sprinkle the 0.8 tsp salt evenly and continue to toss for 2 minutes over low heat until everything is well coated and heated through.
• 9. Remove from heat, let rest for 1 minute before serving.

🔥 Serve

• Transfer the Sevai Coconut to a serving plate, garnish with extra grated coconut shavings and a few whole cashew nuts for crunch.
• Serve warm alongside a side of coconut chutney or a simple tomato‑onion raita.
• Optionally drizzle a few drops of fresh lemon juice for a bright finish.