Mango sevai recipe
Easy Tiffin recipe with raw mango and rice noodles
Servings: 2 people
Ingredients
- 2 cups cooked rice sevai
- ½ cup chopped mango
- ½ cup grated raw mango
- 6-7 Red chili
- Asafoetida a pinch
- 1 tbsp oil
- 2 tsp sesame oil
- ½ tsp mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 2 tbsp Raw peanuts
- Curry leaves few
- Salt as needed
Instructions
- Cook the sevai and keep aside.
- I used homemade sevai from scratch. You can use store-bought instant rice noodles or Millet noodles too.
- In a mixie add ½ cup chopped mango, a pinch of asafoetida, salt and red chili, and grind into a fine paste.
- I used a few Kashmiri red chili and one regular red chili.
- Add chili as per the sourness of the mango.
- Grind into a fine paste without adding water.
- Grate ½ cup of raw mango.
- In a pan 2 tbsp oil and swirl the pan.
- Add ½ tsp mustard seeds, chana dal, urad dal, and raw peanuts and curry leaves.
- Saute till the dal turns golden brown.
- Now add the ground mango paste.
- Add ½ cup grated mango and saute in medium flame for 5 minutes.
- Transfer to a wide bowl.
- Add the cooked sevai and add 2 tsp sesame oil.
- Cool completely and start mixing it.
- Check for salt and mix well.
- Use clean hands to mix it evenly.
- Mango sevai ready.
Notes
1. Add chilis as per the sourness of the mangoes.
2. You can add little green chilis while tempering for the Mango sevai.
3. I used homemade rice sevai from scratch, you can use store-bought instant rice noodles too.
4. You can replace sevai with cooked rice and make Mango rice.
