Coconut sevai (Rice noodles)


13 people made this

About this recipe: 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!


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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