Preparation Time : 10 mins + soaking time 1 hour | Cooking Time : 25 Mins |Serves: 4-5
Instant rice sevai* 3 cups
Urad dal 1/2 cup
Red chili 3
Salt as needed
Asafoetida 2 pinches
Sesame oil 2 tsp
Cooking oil 1/2 tblsp
Coconut oil 1/2 tblsp
Mustard seeds 1/2 tsp
Curry leaves few
*I used concord instant rice sevai. If using any other rice noodles add quantity as per the size.
- In a wide bowl add the Instant rice sevai.
- Add hot water to this and let this sit for a minute. Let all parts of the sevai soak inside the water.
- Take out from water and drain completely.
- Keep it aside.
- Soak urad dal and red chili in water for an hour.
- Drain the water completely.
- Grind this into a coarse paste by adding salt and asafoetida.
- Grease an idli plate and steam the urad dal mixture for 12-14 minutes, till it becomes firm.
- Insert a tooth pick and check whether it is completely cooked or not. If it is sticky steam for few more minutes.
- Cool completely. Keep it inside the refrigerator for 15 minutes. This step is optional. But by doing this you will get a nice texture of the urad dal mixture after we grind in the next step.
- Pulse this again in the mixie 2-3 times. Ensure the mixture is completely cool, else it will stick and spoil the texture.
- In a pan add cooking oil and coconut oil. Add in the mustard seeds and curry leaves.
- Once the mustard seeds splutter, add in the urad dal mixture.
- Cook in a low flame for 5 minutes.
- Add the cooked rice sevai to this. Switch off the flame. Transfer everything in a wide plate.
- Add the sesame oil. Using 2 spoons or clean dry hand mix the dal and sevai into an even mixture.
- Ulundu sevai is ready.
- Serve with mor kuzhambu and appalam or vadam.
- You can use millet sevai or brown rice sevai to make this ulundu sevai.
- Do not soak the noodles in hot water for a long time, it will be soggy.
- Always ensure that the urad dal is steamed perfectly. If it is soggy, it will spoil the sevai.
- Cashew nuts or peanuts can be added while adding the mustard seeds.
- Ulundu sevai pairs well with morkuzhambu and appalam.