# Coconut Sevai (Thengai Idiyappam) – Simple Tiffin Recipes
Coconut Sevai, commonly referred to as Thengai Idiyappam, is a charming breakfast or tiffin choice from South India that combines ease and taste. This dish is not only fast to make but also remarkably adaptable, securing its place as a favorite in numerous homes. Whether you opt for homemade sevai or pick it up from the store, this recipe is bound to delight with its deep flavor and texture.
## What is Idiyappam?
Idiyappam, known as sevai, comprises rice noodles or string hoppers crafted from rice flour. The dough is pressed by hand using an idiyappam maker or a chakli press and then steamed until just right. This traditional dish is a fundamental part of South Indian cuisine and serves as a foundation for numerous flavored adaptations, including lemon sevai, tomato sevai, and milagu sevai.
### The Charm of Coconut Sevai
Coconut Sevai is recognized for being a light yet tasty tiffin choice. The incorporation of freshly grated coconut elevates the dish, providing a wonderful texture and a touch of sweetness. This dish is a feast for the eyes as well, with the white strands of sevai beautifully contrasting with the golden color of roasted cashew nuts often used as a topping.
### Ingredients
To prepare Coconut Sevai, you will require:
– **Sevai (Idiyappam)**: Either homemade or store-bought
– **Freshly grated coconut**: Approximately 1 cup
– **Roasted cashew nuts**: A handful
– **Mustard seeds**: 1 tsp
– **Urad dal (split black gram)**: 1 tsp
– **Green chilies**: 2-3, finely chopped (to taste)
– **Curry leaves**: A few
– **Salt**: To taste
– **Oil or ghee**: For tempering
### Preparation Steps
1. **Prepare the Sevai**: If you’re using homemade sevai, steam it following your idiyappam maker’s guidelines. For store-bought, just soak it in hot water for a few minutes until it softens, then drain.
2. **Tempering**: Heat a tablespoon of oil or ghee in a pan. Add mustard seeds and allow them to splutter. Next, add urad dal, chopped green chilies, and curry leaves. Sauté until the dal is golden brown.
3. **Combine Ingredients**: Introduce the softened sevai to the pan and mix thoroughly. Stir in the freshly grated coconut and salt, making sure everything is blended well.
4. **Garnish**: Finally, sprinkle roasted cashew nuts for added crunch. Mix gently to avoid crumbling the sevai.
5. **Serve**: Coconut Sevai can be enjoyed hot or at room temperature. It pairs excellently with coconut chutney or can be relished on its own.
### Why Coconut Sevai is a Treasure Among Tiffin Recipes
Coconut Sevai is not just simple to make; it is also a wholesome option that can be consumed any time of the day. The inclusion of fresh coconut provides healthy fats, while the rice noodles contribute carbohydrates for energy. This dish is ideal for breakfast, a light lunch, or an evening snack.
Additionally, the flexibility of Coconut Sevai allows for endless experimentation. You can try different spices, herbs, or even vegetables to match your taste preferences.
### Conclusion
To sum up, Coconut Sevai (Thengai Idiyappam) is an essential recipe for anyone seeking a quick, easy, and delectable tiffin option. Its straightforward nature, paired with the flavorful richness of coconut and spices, makes it a remarkable dish in South Indian cuisine. Whether you are an experienced cook or just starting out, this recipe is destined to become a regular in your kitchen. Relish the joyful experience of preparing and enjoying this classic dish!