Coconut Vegetable Sevai

Light, South Indian-style coconut sevai with rice vermicelli, tempered spices, roasted cashews, and quick-cooked vegetables, finished with fresh coriander and lemon.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a rolling boil. Add a pinch of salt and the rice vermicelli. Cook for 3 to 4 minutes, or according to the packet, until just tender.

Step 2

Drain the vermicelli immediately. Rinse briefly with warm water, drain well, and toss with a few drops of oil if needed to prevent sticking.

Step 3

Heat the coconut oil in a large pan over medium heat. Add the optional neutral oil only if the pan looks dry.

Step 4

Add the cashews and cook until lightly golden. Remove and keep aside.

Step 5

Add the mustard seeds. When they crackle, add the urad dal and chana dal. Stir until the dals turn golden brown.

Step 6

Reduce the heat slightly. Add the hing, dried red chilli, and curry leaves. Stir for 20 to 30 seconds.

Step 7

Add the carrot, green peas, and beans with 1 to 2 tablespoons of water. Cover and cook for 2 to 4 minutes until just tender.

Step 8

Add the drained vermicelli. Toss gently to coat with the seasoning. Add the grated coconut and most of the chopped coriander. Mix carefully.

Step 9

Taste and adjust the salt. Turn off the heat and stir in the lemon juice if using. Top with the roasted cashews and remaining coriander.

Step 10

Serve warm with coconut chutney or plain yogurt.