Fresh Home made Rice noodles in a coconut & yogurt sauce

By • February 5, 2013 • 13 Comments

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Author Notes: I'm probably making a digression from this competition in the sense that I've chosen to make my rice noodles from first principles (or scratch). I had never tasted rice noodles from a package until I came to this country. As a kid, it was always a rare treat for me and I would look forward to the day when my mother would haul out the 'tram engine steering wheel' (as my dad fondly used to refer to the antique brass noodle press ). Rice would be soaked, ground to a smooth paste and cooked into a sticky pasty dough. the dough would then be shaped into spheres the size of a tennis ball, steamed to perfection and then pressed through the noodle press to collect into a beautiful birds nest on a plate. Each portion of 'sevai' (say-vvai as rice noodles are called in Tamil) would then be served up with a 'more kuzhambu' (a stew made with coconut & buttermilk) and stir fried amaranth greens. Given that the whole process was a laborious one, there were never many opportunities to experiment with other pairings and this dish pairing remains a nostalgic classic in many South Indian homes.
There is a marked difference in texture between fresh made & store bought rice noodles. The concept of 'al dente' does not feature in at all since the noodle is never hydrated to begin with. The fresh noodles are springy to the touch and have a chewy yet soft texture.
& Yes, you do need an extruding tool ( which can be found in an Indian grocery store under the name of a 'sev press') to even try making the noodles.
Panfusine

Serves ~ 6

Rice noodles

  • 2 cups rice flour
  • 2-2.5 cups boiling water
  • 1 teaspoon fine sea Salt
  • 2 tablespoons Oil
  1. Sift the rice flour and salt in a non stick pan set on a medium low heat. Gently drizzle the boiling water, vigorously stirring the mix . Keeping the heat at the same medium low setting, Add the oil, keep stirring the mix and Allow the rice paste to thicken into a ball of dough. (the dough should be a sticky pasty consistency, and not too gritty). Transfer to a bowl coated with oil, cover with a wet kitchen towel and allow to cool (to the point where it can be handled with the bare hands)
  2. Fill a wide pan with about 1/2 inch of water and place a steamer basket. Place a piece of aluminum foil (which has been brushed with oil) over the steamer. Using a greased ice cream scoop, fill the extruder (with the appropriate mold) with the rice dough and squeeze the noodles onto the aluminum foil. Cover and steam for 10 minutes. slide the portion of noodles off the aluminum foil onto a plate and keep covered. Repeat with the remaining dough.

Coconut & yogurt sauce

  • 1 tablespoon split pigeon peas
  • 1 tablespoon uncooked rice
  • 2 tablespoons cumin
  • 1/3 cup fresh frozen shredded coconut
  • 1-2 arbol chiles (as per taste)
  • 1.5 cups unflavored kefir
  • 2 teaspoons water
  • Salt to taste
  • 1/2 cup diced tomatoes
  • 2 tablespoons oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon split white lentils (urad dal)
  • 1/2 teaspoon fenugreek seeds
  • 1 whole arbol chile
  • 2 tablespoons finely chopped cilantro
  1. Combine the first five ingredients (pigeon peas, rice, cumin, coconut & arbol chile) with minimal water and grind to a smooth paste.
  2. Whisk the masala paste with the yogurt, salt and water until the mix is smooth and lump free and set aside. Heat the 2 tablespoons of oil in a pan and add the mustard, Urad dal, fenugreek and the arbol chile. When the mustard sputters, the fenugreek, chile and the lentils turn a golden brown, add the tomatoes and saute until soft. Add the yogurt mixture and making sure that the mix does not come to a boil, heat until the sauce loses its 'raw' aroma. Add cilantro and remove from heat.
  3. Serve warm over the fresh rice noodles
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Chris_in_oslo

over 1 year ago Greenstuff

Chris is a trusted source on General Cooking

I was just leafing through Charlie Phan's Vietnamese Home Cooking (great book), and I saw that his has a full page spread on rice noodles made with a potato ricer. It reminded me that this recipe is still on my must-try list.

Dsc_0122.nef-1

over 1 year ago Panfusine

wow.. Must check the book out, Thanks Greenstuff! (& yes, another incentive for me to get a potato ricer!

Ozoz_profile

over 1 year ago Kitchen Butterfly

This sounds wonderful....and funny enough not that much work! Weird I should think so. The first part of cooking the dough is pretty much how we make a lot of our staple doughs for almost daily eating.

I wonder if I could use my potato ricer to form the noodles, or actually roll the dough into sheets with my pasta maker. I'm even thinking my 'meat mincer', which remains untouched after a single trial might suffice. Hmmm... thinking, and will definitely give them a go!

Dsc_0122.nef-1

over 1 year ago Panfusine

I've never used a rice, but wdn't that shred the noodle into little bits with each turn of the blade?, Coming to think of it, my mothers antique contraption kinda looked like a meat mincer, that wd be my best bet KB, please let me know if it worked!

Chris_in_oslo

over 1 year ago Greenstuff

Chris is a trusted source on General Cooking

I saw someone use a ricer (they press, no blade) on the web and was thinking of giving it a go too.

Dsc_0122.nef-1

over 1 year ago Panfusine

OK, for a moment there I confused the ricer with a food mill.. I've yet to acquire a ricer, but this sounds like the perfect opportunity to go get one, (the antique extruder isn't exactly ergonomically friendly on my wrists!) Thanks greenstuff!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow, now thats very impressive, it is labor intensive but well worth it this sounds absolutely delicious.

Dsc_0122.nef-1

over 1 year ago Panfusine

Definitely Labor intensive. It used to take 2 people to make it. My mom & I wd take turns making the noodles and gently spinning the plate used to collect the noodles. this way they were spread out in a nest rather than just clumping.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

AMAZING to think that I could make my own rice noodles!

Dsc_0122.nef-1

over 1 year ago Panfusine

You absolutely can!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Power to the people!

Chris_in_oslo

over 1 year ago Greenstuff

Chris is a trusted source on General Cooking

Wow, Panfusine. I've had to practically tie myself down to keep from heading out to an Indian market for a sev press.

Dsc_0122.nef-1

over 1 year ago Panfusine

Thanks greenstuff! The extruder I have is a 60 + yrs old, but it works so I hold on to it! I so badly wish my mom hadn't got rid of her antique piece