Pulao Sevai & Vedi Mor Kuzhambu
These two recipes are very , very , special to me, because they can be prepared Tak, Tak , just like that. Pulao Sevai
is my mother- in – law’s speciality . Vedi Mor Kuzhambu , is my , mother’ s best. It is very easy to prepare, especially when you are pressed for time , you want to make a speedy dinner or breakfast or for your lunch box, this super fast combo comes really handy. Give a try and enjoy with your family.
Pulao Sevai ( Sevai is rice sticks)
A very heart- warming, easy to make dish. Greatly loved by one and all.
Boiled rice sevai ( rice sticks) ( ready made, I used MTR rice sevai ) – 2 big cups .
Carrot ( cut to juliennes) -1/2 cup
Green capsicum( cut to juliennes) – 1/2 cup
Cabbage ( thinly sliced) – 1 cup
Beans(cut diagonally) – 1/2 cup
Baby corn ( cut diagonally) – 1/2 cup
Onions ( thinly sliced) – 1 cup
Green chilly ( slit) – 1
Salt to taste
Oil – 3 tablespoons
Ajwain ( carom seeds, omum) – 3/4 teaspoon
Cumin seeds ( jeera ) – 1 teaspoon
Freshly, squeezed lime juice – 2 teaspoons
Finely chopped green coriander leaves – 1tablespoon.
Heat a wide mouthed big pan. Add oil, then season. Add the onions and sauté on medium flame for 5 minutes. Add the green chilli followed by all the vegetables and sauté on sim flame for 5 minutes. Add salt to taste and the boiled sevai and toss gently. Switch off the stove. Garnish and mix well. Serve hot with Vedi Mor Kuzhambu and Fried Pappad.
Vedi Mor Kuzhambu
Aha, Wah, what is this Vedi , why this title , while seasoning , there will be some noise of crackling , hence we gave this name . You will love the taste and the preparation time is very short. Vedi Mor Kuzhambu goes well with Arisi upma( Rice Upma ) , Pidi Kozhukattai( Steamed rice Dumplings) and plain steamed rice. Do give a try.
Whisked curds- 2cups
Bengal gram flour (Besan) – 1 heaped tablespoon
Water – 1 cup
Turmeric powder – 1/2 tea spoon
Salt to taste
Jaggery – 1 small piece
( Whisk all the above mentioned ingredients , and keep aside)
Oil – 2 tablespoons
Ghee- 1 tablespoon
Fenugreek seeds (methi seeds) – 1 pinch
Mustard seeds – 1teaspoon
Jeera ( cumin seeds ) – 1/2 teaspoon
Channa dal – 1/4 teaspoon
toovar dal – 1/4 teaspoon
Broken dry red chillies – 2
Slit green chilli- 1
Asafoetida powder – 1/4 teaspoon
Dried Sundakkai Vatral (turkey berry) – 1tablespoon
Finely chopped green coriander leaves – 1tablespoon
Finely chopped curry leaves – little
Heat a pan. Add oil and ghee. Season all the ingredients one by one. Add the whisked curd and besan mixture. Keep on medium flame. Let it simmer for 5minutes. Switch off. Garnish. Mix well. Serve hot with Pulao Sevai.
1) Optional – can add little chopped ginger in the Vedi MorKuzhambu for a refreshing taste.
2) While sautéing the vegetables for the Sevai, keep the flame in sim to avoid discolouring.
3) While squeezing the lemon juice add 2 pinches of salt ,and mix well . The lemon juice will not become bitter.