Deep brown ragi strands tossed in a plain mustard and curry leaf tempering with softened onion and a last handful of coconut. Ten minutes, start to plate.
Ingredients
From the TrooFoodz pantry
- Sprouted Ragi Vermicelli 1 pack (180 g)
Fresh
- Onion, finely sliced 1 medium
- Fresh coconut, grated 1/3 cup
- Cold-pressed coconut oil 2 tbsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Green chillies, slit 2
- Curry leaves 1 sprig
- Coriander leaves, chopped 2 tbsp
- Salt to taste
Method
-
Two-minute boil
Slide the vermicelli into boiling water for exactly two minutes, then drain and rinse. Ragi sevai goes soft faster than the paler millets.
-
Crackle the mustard
Heat coconut oil until it shimmers, add mustard seeds and wait for them to finish popping before anything else goes in.
-
Soften the onion
Add urad dal, green chilli and curry leaves, then the onion, and cook until the slices turn translucent and lose their bite.
-
Fold the strands
Season with salt, add the drained sevai and lift it through the pan with a fork so the tempering coats without mashing the strands.
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Warm through
Cover for one minute on the lowest heat, sprinkling a teaspoon of water, so the sevai steams back to softness.
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Coconut and coriander
Off the heat, scatter the grated coconut and coriander and give it one final fold.
Why this works
Ragi carries a malty depth that a plain tempering is meant to frame rather than mask, so there is no souring agent or masala here. The brief covered steam at the end rehydrates strands that dried out in the colander. Coconut goes in off the heat so it stays moist and distinct against the dark sevai.
Make it your own
- Sprouted Ragi Vermicelli → Sprouted Kodo Millet & Moringa Vermicelli Greener and grassier in flavour, with a similar quick cooking time.
- Onion → Small onions (shallots) Sweeter and more concentrated; slice thin and give them two extra minutes.
- Fresh coconut → Roasted peanuts, crushed Swaps softness for crunch and a heavier, earthier finish.
