Coconut sevai (Rice noodles)

    20 min

    This is one of my favourite easy-to-make Indian recipes. Although I try to make it the best as I can, my gran is THE BEST at this... the smell of which reminds me of my school days!

    15 people made this

    Serves: 6 

    • 400g rice noodles
    • 1 teaspoon salt
    • 3 tablespoons vegetable oil
    • 1 teaspoon black mustard seeds
    • 2 dried red chillies, chopped
    • 3 tablespoons cooked brown lentils
    • 4 tablespoons roasted peanuts
    • 70g desiccated coconut
    • 60ml water
    • fresh coriander, for garnish

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place noodles in a medium sized pot and add water, just to cover. Add salt and bring to the boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside.
    2. Heat oil in a wok; when warm add mustard seed, chilli and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 60ml water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with coriander and serve.

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    Reviews in English (13)


    This recipe just has too many flaws for me to rate above 2 stars. You MUST pre-cook the lentils. Second, the coconut needs to be plain UNSWEETENED coconut. And last and most important is that the rice noodles are seriously overcooked following the directions given in the recipe. They aren't at all like regular wheat flour noodles and they shouldn't be treated the same way. In any cuisine that uses these rice noodles you don't boil the noodles before adding them to the pan or wok. All you do is soak them in cold water for maybe 20 or 30 minutes or until relatively soft and flexible. They won't be very tender or even something you want to eat at that point though. The final cooking comes when you add them to the rest of the ingredients and cook in the sauce for a bit. Then they become tender enough to eat but they should still be slightly "al dente". Look in any authentic Thai cookbook for a recipe for Pad Thai or other dish that uses rice noodles and you will see that they are only soaked for a while first. Some do say to soak in hot water instead of cold water though but even then it's only hot tap water. The texture comes out better when cold water is used. I know there are plenty of other recipes on the internet that also say to pre-boil the rice noodles but they are just as wrong as this recipe is. I've been cooking with rice noodles (AKA rice sticks) for more than 20 years and I know of what I speak. DO NOT PRE-BOIL RICE NOODLES!  -  17 Feb 2012  (Review from Allrecipes US | Canada)


    I like this recipe. I did not get the lentils thing though. USE COOKED LENTILS!! I could not find black mustard seed so I used regular mustard seed and that was fine. I omitted the seeds from the whole chilies because I do not like really hot food. The temp was great! I may substitute a cooked chicken breast next time. Very fast and interesting! Glad I was brave enough to be the first to try it! Thanks so much Vaish!  -  20 Mar 2002  (Review from Allrecipes US | Canada)


    Thought this was pretty tasty. Nice with a squeeze of fresh lime, too! I have a friend from India that I will share this recipie with to see if she has any suggestions or a variation that she uses. I always enjoy reading reviews on this website but on this recipie...I gotta say...C'mon, people! people cook out there or you wouldn't be on this didn't REALLY think that the submitter of this recipie meant for us to add uncooked lentils to the dish? DUH! Lentils, while fast cooking, must be simmered and not simply stir fried with spices & coconut to be edible! As with all recipies, you sometimes need to use common sense. Don't bash the recipie, just read it carefully and THINK about how the ingredients/cooking method will produce the finished product. If it doesn't make sense to you, adjust accordingly! These are the kitchen experiences that make you a better...and more confident...cook! :-)  -  17 Feb 2012  (Review from Allrecipes US | Canada)