Ulundhu ( Urad dhal ) Sevai
Sevai is rice sticks. Readily available in super markets. This Sevai recipe is a very, very rare one. Usually Coconut Sevai, Lemon Sevai, Tamarind Sevai, are the most popular ones. Even in a Wedding Menu Lemon Sevai is the most popular. This recipe is a family favourite. An age old recipe. I am very much pleased to share this recipe with you all.
To make the recipe more easy to follow, I have split this preparation into 4 parts.
Part – 1 ( To prepare the Sevai )
Ready made Sevai ( I have used Concord brand rice sticks ) – 2 big bowls ( Prepare the Sevai as per the instructions on the packet Spread the prepared Sevai in a flat big plate ) Cover the Sevai and keep it aside till the time of use.
Part – 2 ( To make the ulundhu ( urad dhal ) mix )
Whole urad dhal ( ulundhu ) – 1 big bowl
Toovar dhal – 1 tablespoon
Channa dhal – 1 tablespoon
Dry red chilli – 1
Green Chillies – 4 ( chopped )
Asafoetida powder – 1/2 teaspoon
Washed curry leaves – 6
Salt to taste
Water – a little lesser than 1/4 cup
Oil – 3 big tablespoons
Mustard seeds – 1 teaspoon
Broken Urad dhal – 2 teaspoons
Asafoetida powder – 3/4 teaspoon
Ulundhu Sevai served with Plain Curds.
Wash the Urad dhal, Toovar dhal and the Channa dhal. Soak in sufficient water for 2 hours. After the dhals have soaked drain the dhals. Take a big blender jar. Add in the soaked dhals, salt to taste, green chillies, asafoetida powder. Add the broken red chilli and the torn curry leaves. Blend to a rough little coarse paste with little water.
Mix well. Grease a plate. Put in the coarsely ground urad dhal mix. Steam the ground urad dhal mix in a steamer for 15 minutes.
Once the dhal is cooked, transfer the contents to a big, broad, flat plate. Cool very well. Crumble the urad dhal mix nicely.
Heat a pan. Season. Add in the crumbled urad dhal mix. Sauté on sim flame for 5 minutes. Switch off the stove. Cool the urad dhal mix well.
Part – 3 ( To Garnish )
Finely chopped curry leaves – little
Part – 4 ( Mixing )
Add the cooked Sevai to the sautéed urad dhal mix in the pan. Mix very gently with your hands. If you want to pack the Sevai for lunch, mix the Sevai and the urad dhal mix with 2 ladles gently. Do not mix with your hands.
The Sevai mixed with hands do not hold for a long time. Consume it soon.
Garnish the Sevai and serve with curds and fried pappads. Since I was pressed for time, I did not fry the pappads today.
1) While mixing the Sevai mix it gently. Do not break it too much.
2) Ulundhu Sevai does not need any accompaniment. It tastes great on it’s own.