Squash and Zucchini Sevai

It is hard to believe that yesterday was the last official day of Seattle’s beautiful summer. We have been enjoying some spectacular September sunsets, taking every opportunity to hike, run and soak up as much sun before the rains set in.

Zucchini & Squash Sevai

Our local farmers’ markets have been abound with squash and zucchini this season and we loved  how fresh and inviting they looked. In our quest for instant recipes that are healthy, refreshing and bursting with flavors, we experimented with squash and zucchini Sevai.

Squash Sevai

Sevai is traditionally made with rice vermicelli, occasionally substituted with wheat or millet varieties. Some households make the rice noodles from scratch by soaking and grinding the rice, and then making vermicelli from steamed rice cakes. Sevai can be seasoned in various ways, lemon and coconut being the most popular ones.

To avoid the processed rice noodles, we made our own healthy version of Sevai by cutting zucchini and squash into tiny noodles using a julienne peeler. We seasoned them in two different ways, squash with lemon flavor and zucchini with grated coconut.

This is hands down the best Sevai we have made – it’s easy to make, perfect to taste and a pleasure to the eyes!

Lemon Squash Sevai

Ingredients (2 servings)OLYMPUS DIGITAL CAMERA

  • 1 medium summer squash- julienned
  • 1 ½ tsp olive oil
  • ½ tsp mustard seeds
  • ½ tsp urad daal (split black lentils)
  • ½ tsp chana daal (split bengal gram)
  • 1 green chilli- chopped
  • 2 curry leaves
  • 1 tbsp cashews
  • a pinch of turmeric
  • a few sprigs of cilantro
  • juice of ½ a lemon
  • salt to taste

Heat oil in a pan, add mustard seeds and when the seeds splutter, add the urad daal, chana daal, cashews, curry leaves, turmeric and green chilli. Once the daals and cashews have browned a little, take the pan off the stove. Add the daals and cashews to the julienned squash and mix well. Squeeze lemon juice, add salt and garnish with cilantro just before serving to prevent the Sevai from turning soggy.

Nutritional FactsOLYMPUS DIGITAL CAMERA 

Number of Servings : 2
Serving Size : 1/2 cup
Total Calories per serving : 197
Total Fat 17.4 gms
Saturated Fat 2.7 gms
Trans Fat 0
Cholesterol 0
Total Carbs 9.6 gms
Dietary Fiber 2.9 gms
Sugars   No Added Sugar
Protein  3.9 gms

 

Coconut Zucchini SevaiOLYMPUS DIGITAL CAMERA

Ingredients (2 servings)

  • 1 medium zucchini- julienned
  • 1 ½ tsp olive oil
  • ½ tsp mustard seeds
  • ½ tsp urad daal (split black lentils)
  • ½ tsp chana daal (split bengal gram)
  • 1 red chilli
  • 1 tbsp cashews
  • 2 curry leaves
  • a pinch of asafoetida
  • 1 ½ tbsp fresh or frozen grated coconut
  • salt to taste

Heat oil in a pan, add mustard seeds and when the seeds splutter, add urad daal, chana daal, cashews, red chilli, asafoetida and curry leaves. Once the daals and cashews have browned a little, take the pan off the stove. Add this and grated coconut to the julienned zucchini and mix well. Now add salt to taste just prior to serving to prevent the noodles from turning soggy.

Enjoy the Sevais by themselves, with a chutney of your choice or with Mor Kozhambu (a spicy yogurt stew) – recipe to follow… So stay tuned!

Nutritional FactsOLYMPUS DIGITAL CAMERA

Number of Servings : 2
Serving Size : 1/2 cup
Total Calories per serving : 169
Total Fat 14 gms
Saturated Fat 2.3 gms
Trans Fat 0
Cholesterol 0
Total Carbs 10.2 gms
Dietary Fiber 2.1 gms
Sugars   No Added Sugar
Protein  4.7 gms

 

 

 

Advertisements

8 thoughts on “Squash and Zucchini Sevai

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s