Sevai Recipe / Sevai, Mor Kuzhambu & Vathal Recipe / Homemade Rice Noodles - Traditional Recipe

When i was pregnant, i craved for lots of things, Couple of them are my all time favorite chambara kozhukattai and sevai. Both recipe are time consuming and needs some hard work involved in them. And both recipe are a very traditional recipe. When i told this to my mom, my sweet mom made this immediately for me and took my camera and got into my job of clicking them. I have posted kozhukattai long before itself and somehow this recipe stayed in my drafts for quite a long time.

And now it is time to unveil this traditional recipe to you and make it live here. The sevai kattil which i am using is a very old one, say more than 50 years. It is my grandma's and it is still in use..

The great combo for this dish is mor kuzhambu and vathal. I have shared the recipe for kuzhambu here. But vathal will take pictures when my mom or grand ma makes it again and post here..Untill then off you go to the recipe

Preparation Time : 30 mins
Cooking Time : 30 to 45 mins
Serves : 5 to 6


For Sevai:
Idli Rice - 2 cups
Water as needed
Salt to taste

For Mor Kuzhambu:
Fresh Coconut - 1 cup grated
Green Chillies - 4 to 5
Cumin Seeds / Jeerakam - 1 tsp
Salt to taste
Water as needed
Yogurt / Curd - 1/2 cup

For Tempering:
Coconut Oil -1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves - a sprg
Onion Vadam / Vadakam - 5 piece

For Vathal:
Koozh Vathal as needed
Oil for Deep frying


Soak rice overnight. Next day grind it in a wet grinder or mixie till it is smooth and soft. The batter has to be thick. Mix salt in this thick batter, and steam it in idli steamer for 10 to 15 mins.

Once it is steamed, remove it from the idli steamer and take the sevai kattil, and put the steamed idlies in that and press to get fine rice noodles. Dont let the idlies cool, it should be pressed when it is hot. Thats it sevai done.

Now lets make the more kuzhambu. Take all the ingredients given for kuzhambu except curd and make it into a smooth puree. Set aside till use.

Now heat oil in a kadai. Add all the tempering ingredients in it. Saute it for a min.

Pour the ground coconut mix and some water, this kuzhambu has to be watery. Now mix this well and bring it to boil. Once it reaches boil, take it off the stove and pour it into a bowl. Add in curd and mix well. Mor kuzhambu done.

Now to make vathal, heat oil for deep frying, add in koozh vathal and fry till it is well fried. Drain and set aside.



1)You have to grind the rice till it is smooth, so it can be pressed easily through the kattil.

2)Steaming the rice is very important. So steam it well, this will cook the rice well and sevai will come non sticky.

3)This method should be pressed only using the traditional sevai kattil. You need a lot of muscle and strength to press this using the hand sevai maker.

4)There is another method in which you can use hand sevai maker, will post that soon.

5)You can serve this with chutney or any spicy chicken curry. But the above mor kuzhambu and vathal is the perfect and traditional way of eating it.

6)Dont let the idlies cool, because then it will be hard to press it out of the sevai maker. Always press the sevai when the idlies are hot.

Soak rice overnight in water

add them in grinder

grind them till they are smooth

the consistency should be thick

Pour this in idli steaming moulds

place it in steamer

and steam it

now they are well steamed

remove it in a plate

take your sevai kattil

place a bowl underneath

this is sevai kattil is more than 50 years old

place the hot steamed idlies into the kattil

and press it

look how thin the noodles is coming from it

keep pressing

Noodles done

Now for kuzhmabu..take coconut in a mixer

add in cumin seeds

green chillies

some salt

some water

puree till it is smooth

heat oil in a kadai

add in mustard seeds

curry leaves and onion vadam

add the kuzhambu mix

bring it to boil

transfer it to a bowl

add curd

mix well

now lets fry some vathal

add vathal in hot oil..You can see
the bangles which i was wearing after my seematham..

fry it

drain it


i totally love this meal

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