Surayi Thandlachi Shevai n Sukke Bibbe Humman / Raw Rice String Hoppers with Dried Cashew nut Coconut Based Hing Curry

Surayi Thandlachi Shevai n Sukke Bibbe Humman / Raw Rice String Hoppers with Dried Cashew nut Coconut Based Hing Curry 

• Surayi Tandulu /Raw Rice ( Sona Masuri )..1 cup 
• Grated coconut ..2 cup's  
• Salt to taste 

Method
Soak the rice in water for around 2 or 3  hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Dried Bibbo / Cashewnuts   Hinga Udka Humman 

• Dried Bibbo/ Cashewnuts ..50 counts

To grind to  fine paste 

• Grated coconut-1 cup
• Roasted red chilles -4 to 5 or according to the taste
• Tamarind -tamarind seed size 
• Salt to taste

Garnishing 

• Asafoetida water -1 tsp
• Coconut oil -1 tsp

Method

 Soak the dried cashewnuts overnight in enough water . 

Wash n add the soaked dried  cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then remove  the skin .. 

Pressure cook the peeled  cashewnuts  till tender n cooked . Just for a whistle or two  or else it turns mushy 

Grind grated coconut, chillies n tamarind to a fine paste .Add water to the ground masala n add salt and boiled cashew nuts  , boil it well  .. switch off the flame n then add hing water n coconut oil ! keep covered for some time before serving ...