Curd Sevai

Ingredients

• • Par boiled rice - 3 cups
• • Rice (raw) - 1 tablespoon
• • Salt - 2 ½ teaspoons
• • Curd (thick) - 1 cup
• • Curry leaves (for garnishing) - 1 sprig
• • Coriander leaves (chopped, for garnishing) - a few
• • Pomegranate kernels (for garnishing) - a few

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Ingredients For Seasoning

• • Asafoetidas - a pinch
• • Mustard seeds - ½ teaspoon

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Method

• 1. Soak rice in lukewarm water for 1½ to 2 hours.
• 2. Grind to a smooth paste (Batter should be of medium consistency), add salt towards the end.
• 3. Pour the batter into idli mould and steam for 5 minutes.
• 4. Remove the idli-like shapes from the idli mould and put it into a sevai maker and press it into noodle-like strands.
• 5. When all the batter is used up in the same manner, allow the prepared white sevai to cool down.
• 6. Spread it on a broad plate and separate them carefully with oiled hands.
• 7. Add fried seasonings on top of white sevai.
• 8. Just before serving mix with little salt, and fresh thick curds.
• 9. Decorate with coriander leaves and Pomegranate kernels.