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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.
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Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Author:
Aarthi
Ingredients
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Rice Sevai - 1 packet
For Tamarind Mix:
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Gingelly Oil – 1 cup
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Tamarind – 1 large apple size
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Dry Red Chillies – 10
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Chana Dal / Kadalai Paruppu – ½ cup
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Peanuts – ½ cup
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Urad dal / Ulundu Paruppu – ¼ cup
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Curry leaves 2 big handful
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Asafoetida / Hing / Kaya Podi – 1 tsp
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Water – 2 cups
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Salt to taste
For Roasting & Grinding:
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Oil – 1 tsp
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Dry Red Chillies – 20
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Fenugreek Seeds / Methi / Vendayam – 1 tsp
Instructions
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Take tamarind and soak it in water for 15 mins. Squeeze and extract as much juice as possible. Discard the pulp.
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Heat 1 tsp of oil in a pan, dry roast chillies and fenugreek seeds on low heat. Now take this in a blender and powder them.
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Now heat gingelly oil in a kadai. Add in peanut, chana dal and fry till golden.
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Add in urad dal, curry leaves and asafoetida and fry for few more mins.
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Add in dry red chillies and fry for a min.
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Add in tamarind water and cook that down till it thickens.
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Now add in the spice powders and salt and mix well. Cook till it gets pretty dry and oil separates from it.
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Now you can cool this down and store it in a air tight container in fridge.
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Cook sevai as per package directions. You can use idiyappam as well.
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When you need. Mix this in some cooked rice or sevai and toss well.
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Serve.
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