Tuesday, November 22, 2011

Shevai Usli (Seasoned Wheat Noodles)

Shevai Usli is a very healthy, simple dish, which is generally made for breakfast or as a evening snack. Shevai in konkani means noodles. The speciality of this dish is- the noodles used here are sun dried. The noodles are either made from rice/wheat/ragi(finger-millet). Making these noodles demands lot of effort. Some 30-40 years back, people used to make these noodles, dry them in sun and store it for the monsoon season. 


I remember my amma used to make these noodles when I was a kid. She used to soak wheat for many hours and then grind it, to extract the milk of wheat and keep it over night. Next day, the thick milk settled at the bottom is heated (top water is discarded) until it forms a solid mass. Then it is made into small balls and noodles were made using a noodles maker. These noodles are then sun dried for 3-4 days and stored. Too much of work. People were hard working. Now slowly this tradition is vanishing. Nowadays people get this noodles from stores. Luckily I got it from my Mother-in-law. She makes it every Summer. Lucky me:-)
This usli can be made within 5-7 minutes (excluding the soaking period). A quick, simple, healthy and filling food. What more can you expect? Enjoy making this dish.

Ingredients:
  • Sun dried wheat/rice/ragi noodles- 10-15 small pieces
  • Oil- 1 tsp
  • Mustard seeds- 1/2 tsp
  • Green chilli- 1-2
  • Curry leaves- few
  • Split black gram/Urad dal- 1 tsp
  • Grated coconut, fresh/frozen- 1 Tbsp
  • Salt- To taste
Procedure:

Take the wheat noodles in a bowl and soak it in water till it becomes soft.


After 30 minutes, it will look like this.


Then strain the excess water completely.
Now heat oil. Add mustard seeds. Once it starts spluttering, add curry leaves and chopped green chillies. Fry for few seconds and then add urad dal. Fry until it turns light brown.


Now add the noodles, grated coconut and salt. Mix well. Keep mixing for 4-5 minutes. Turn off the heat.


 Shevai Usli is ready!!


Serve it hot. Above measurement serves 1-2 people.
This can also be served as an evening snack for children.

4 comments :

  1. Hi Lakshmi. I know it's not your real name,,,, but I thought you might want to use it as your nom de plume. I enjoyed your Shevai usli recipe. I live in Cleveland OH, and am also an Amchigalo konkani. Mostly, I use the Konkani cookbook from AMKA - Amer. Midwest Konkani Assn. - as my bible. ( It helps that God is not mentioned in the book. ;^) .... )

    May I make a couple of suggestions ?

    1. You can enrichen the usli .... protein wise ... by adding a can of corn niblets, or roasted peanuts or cashew nut pieces. Corn Niblets also add a degree of sweetness to the dish. I also add some Hing for a flavor.

    2. I use rice noodles because they are from a Chinese store, and hence fresher and more hygenic than from the local indian store - I am sorry to make that sort of supposedly unpatriotic statement, but its true.

    3. My ancestors were from North Kanara, and I have flown over the area, on my way from Bombay to Mangalore. I once ate at Udupi, but the restaurant was an indian chinese one, catering to the foreign medical students ....Lol ;-)

    Love your blog, and I hope to come here again, soon. Best of Luck.

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  2. Thanks for the suggestions Vidwan827. Nice to know about you. Addition of corn or peanuts or cashews will indeed make it more yummy. I will try adding it next time I make it. I am fortunate enough to have Home made sundried wheat noodles. Every year my MIL makes it for us. This way we enjoy it throughout the year without having to depend on the stores for noodles. Thanks for stopping by. Let me know if you try any recipes from here :-)

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  3. Hi! I just finished eating the last bit of this excellent usli while reading your blog. I'd got the dried shevayi from Shenoy mam's store in Mulund when I visited Amma during Diwali. And now I am all out. You really are lucky you get your stock from your Maayi. I wish you would write about the making of the sun dried shevayi- recipe with proper measures and everything. That would be so fabulous. Love the blog and keep up the good work!
    Nitya

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    Replies
    1. Thanks a lot Nitya for leaving a comment. Yes Im really lucky to get yearly supply of noodles from my maayi. I have already shared a detailed method of making shevai at home with proper measurement. You can check out the recipe here- http://www.lakshmicanteen.com/2012/03/gova-shevai-sun-dried-wheat-vermicelli.html

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