Coconut Sevai is a simple and delicious South Indian breakfast made with rice sevai, fresh grated coconut, green chillies and aromatic tempering. Also known as coconut idiyappam or coconut semiya in some regions, this quick recipe is light, flavourful and easy to prepare. Perfect for breakfast, evening tiffin or festive occasions, Coconut Sevai can be made in just a few minutes with simple ingredients.
Make this easy Coconut Sevai recipe with rice noodles, fresh coconut and simple tempering. A quick, light and delicious South Indian breakfast.
You may also like: Thengai Sadam, Lemon Sevai, Idiyappam kurma, Millet idiyappam
Ingredients for making Coconut sevai
2 cups cooked sevai or rice noodles
1 cup freshly grated coconut
2 green chillies, finely chopped
Chopped onions - 1 no.
1 tsp. mustard seeds
1 tsp. urad dal
1 tsp. chana dal
A handful of roasted peanuts
A sprig of curry leaves
1–2 tablespoons oil
A pinch of asafoetida
Salt to taste
Fresh coriander for garnish
Preparation Method for making Coconut sevai
1. Cook the sevai according to the package instructions. Drain and keep it aside.
2. Heat oil in a pan and add mustard seeds. When they begin to splutter, add urad dal, chana dal, peanuts, green chillies and curry leaves.
3. Add asafoetida and chopped onions, sauté until the dals turn golden.
4. Add the grated coconut and salt. Mix gently and cook for 1–2 minutes.
5. Add the cooked sevai and combine carefully without breaking the noodles.
6. Switch off the heat. Garnish with fresh coriander and serve warm.
Tips
Avoid overcooking the sevai, as it may become sticky.
Use freshly grated coconut for the best flavour.
You can add roasted peanuts or cashews for extra crunch.
For a festive version, prepare it with homemade rice sevai or idiyappam.
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