Puli Sevai Recipe - Tamarind Sevai Recipe
Quick and easy breakfast or lunch option made using rice sevai. You can use leftover idiyappam too. This is great to pack in lunchbox or as a travel food.
Ingredients
- Rice Sevai - 1 packet
For Tamarind Mix:
- Gingelly Oil – 1 cup
- Tamarind – 1 large apple size
- Dry Red Chillies – 10
- Chana Dal / Kadalai Paruppu – ½ cup
- Peanuts – ½ cup
- Urad dal / Ulundu Paruppu – ¼ cup
- Curry leaves 2 big handful
- Asafoetida / Hing / Kaya Podi – 1 tsp
- Water – 2 cups
- Salt to taste
For Roasting & Grinding:
- Oil – 1 tsp
- Dry Red Chillies – 20
- Fenugreek Seeds / Methi / Vendayam – 1 tsp
Instructions
- Take tamarind and soak it in water for 15 mins. Squeeze and extract as much juice as possible. Discard the pulp.
- Heat 1 teaspoon of oil in a pan, dry roast chillies and fenugreek seeds on low heat. Now take this in a blender and powder them.
- Now heat gingelly oil in a kadai. Add in peanut, chana dal and fry till golden.
- Add in urad dal, curry leaves and asafoetida and fry for few more mins.
- Add in dry red chillies and fry for a min.
- Add in tamarind water and cook that down till it thickens.
- Now add in the spice powders and salt and mix well. Cook till it gets pretty dry and oil separates from it.
- Now you can cool this down and store it in a air tight container in fridge.
- Cook sevai as per package directions. You can use idiyappam as well.
- When you need. Mix this in some cooked rice or sevai and toss well.
- Serve.
Tried this recipe?Let us know how it was!