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.
Δ
