Thengai Sevai

As a child, I was not in the habit of eating "tiffin" after school. Amma never bothered making any after school snacks for us as we were barely interested in food. All we wanted to do was dump our bags at home and go out to play until our respective curfew times. Also, instant sevai was not popular three decades ago, if it did exist then, that is. Amma would make sevai from scratch on weekends and we looked forward to those days. (And we took turns "twisting the press".) This is one of my favourite snacks and I love taking it in my lunchbox every now and then. Not as much effort as back then, you see!

2 cups Concorde Instant Rice Sevai

1/4 cup Coconut, scraped
Salt to taste

For the tempering:
1 tsp Oil
1/4 tsp Mustard seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
1/4 tsp Urad Dal
3 Red Chillies

1 tbsp Cashews (optional)

Prepare the rice sevai as per instructions on the pack and keep aside.

Heat the oil in a kadhai. Add the urad dal. When the urad dal begins to change colour, add the mustard and asafoetida. When the mustard splutters, add the curry leaves, red chillies and cashews (if using). Add the coconut and fry for a couple of minutes. Turn off the flame.

Add this to the prepared sevai along with the salt. Mix well taking care not to mash the sevai. This is good as a snack for 4 people.

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