BELL PEPPER USILI SEVAI WITH MORKUZHAMBU

Sevai (ready-made rice sticks) is available in dry form in all grocery stores. Processing it is very easy. Sevai with morkuzhambu and fried papad is a delicious combo. Usili sevai tastes great and is easy to prepare. A wholesome dish!  The whole recipe is given in four parts. Enjoy!

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BELL PEPPER USILI SEVAI

To make Sevai

Take a pan. Boil 10 cups of water. Add ¼ teaspoon salt and 1 tablespoon oil(refined sunflower oil). Add 3 big handfuls of sevai. Stir well. Switch off the stove. Cover the pan. Leave it aside for 5 to 6 minutes. Then drain in a colander and refresh with cold water. Cover and keep aside.

INGREDIENTS FOR USILI

Usili is made with dhal. Very nutritive and delicious.

1 cup – Bengal gram dhal

1/4 cup – Toor dhal

3 – Dry red chillies

Salt to taste

½ teaspoon – Turmeric powder

1 teaspoon – Asafoetida powder.

Soak the dhal for 2 hours. Strain the soaked dhal. In a blender add the dhal, salt, red chillies and the other ingredients and grind coarsely. Keep it aside.

OTHER INGREDIENTS

Red bell pepper          1

Yellow bell pepper      1

Green bell pepper       2

( diced to big cubes)

Oil                                1 tablespoon

Salt                              ¼ teaspoon

METHOD

Heat a pan. Add oil. Stir fry the bell peppers. Add salt. Switch off the stove. Leave it aside.

TO SEASON THE SEVAI

Gingelly oil or Sesame oil – 4 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal –  2 teaspoons

Few finely chopped curry leaves

TO GARNISH

Golden fried cashew nuts (halved)        2 tablespoons

Finely chopped coriander leaves           little

PREPERATION

Heat a big wide-mouthed pan. Season all the ingredients for the sevai. Now fry the ground usili mix. Keep the flame in sim. Cover the pan. Cook for 10 minutes. Stir gently. Once the dhal paste is cooked add the stir fried bell peppers. Cook for 3 minutes on sim flame. Now add the boiled, strained sevai. Switch off the stove. Mix the ingredients gently. Cover the pan and leave for 5 minutes. Stir gently. Garnish. Mix again and serve with morkuzhambu.

RECIPE FOR MORKUZHAMBU

INGREDIENTS

Fresh curds ( whisked )              2 cups

Salt                                             to taste

TO GRIND TO A FINE PASTE

Grated coconut                     1 cup

Green chillies                        3

Red chillies                           2

Rice flour                              2 teaspoons

Turmeric powder                  a pinch

TO SEASON

Coconut oil                            1 tablespoon

Mustard seeds                       1 teaspoon

Curry leaves (chopped)         1 teasoon

TO GARNISH

Finely chopped coriander leaves             a little

METHOD

Take a pan. Add the whisked curds, salt and the ground paste.  Keep on low flame for 5 to 6 minutes. Switch off the stove.

Season, garnish, mix well and serve with usili sevai.

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CHEF’S TIPS

1. Do not mix the sevai with hands. It will get spoilt soon.

2. Using 3 colour bell peppers gives the dish a good appearance and tastes very good.

3. Never boil the morkuzhambu for a long time as it will split

4. We can also prepare the sevai with green peppers only. The option can be used as a variation.

5. This Morkuzhambu tastes excellent with plain rice and a potato fry too!!

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