Sholam Sevai

1 Pack Sholam Sevai (180 gram)
6 Cups Water
1 Tsp Salt

Mix salt with water.

Immerse sevai in water for 5 minutes. Drain the water immediately.

Steam cook the soaked sevai in Idly Cooker for 10 minutes. After 10 minutes, open it only while adding, otherwise the top plate became dry and stuck with the cloth.

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1 Tsp Urad Dal
2 Tsp Channa Dal

5 Pearl Onion, Chopped Lengthwise (3/4 Cup Chopped)
4 Green Chilies, Chopped Lengthwise
3/4 Tsp Salt

10 Curry Leaves
1 Tomato (1 Cup Chopped)

1/4 Cup Coconut Powder
2 Tbsp Cilantro, Chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal and channa dal, fry till the color of the dals change.

Add onion, green chilies, salt and fry till the color of the onion changes

Add curry leaves and tomatoes and saute until tomato softenes.

Add the cooked sevai and mix well.

Add coconut powder and cilantro and mix well.

Taste Note: Tastes AWESOME, with cilantro chutney
Yields: 4 Cups
Source: Rad