Monday, June 13, 2016

Tamarind Sevai | Puli Sevai | புளி சேவை | Tamarind Rice Noodles

I have posted few Sevai recipes earlier, do check out here - Tomato Sevai, Veg Sevai, Curd Sevai and Traditional Sevai.
Ingredients :-
 Instant Sevai     1 pack
 Onions (finely chopped)    1  
 Red Chillies   5  
 Turmeric powder    ¼ tsp   
 Sambar powder   1 tsp 
 Fenu greek   1/8 tsp  
 Jaggery   ½ tsp 
 Peanuts | cashews (optional)   handful  
 Grated coconut  1 tbsp  
 Urad dal   1 tsp
 Channa dal 1 tsp 
 Mustard  ¼ tsp
 Hing  generous pinch    
 Tamarin  lemon size
 Curry leaves    few  
 Oil 1 tbsp 
 Salt  to taste

1). Heat water in a deep pan and switch off when it boils. Then add the sevai and keep it covered for 3-5 minutes till rice sevai is tender. Drain the water and set it aside. (or) Prepare rice sevai as per the instructions on the pack. Drain the sevai and let it cool, set aside. Extract juice from tamarind and keep aside.    
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 2). Heat sesame oil in a pan, add mustard and let it splutter. Add urad dal, channa dal and saute till it turns golden brown. Then add peanuts, fenu greek and curry leaves, stir-fry for a minute
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 3). Add chopped onions, salt, hing and red chillies, saute till the onions turn translucent.
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 4). Add turmeric powder, jaggery and tamarind extract. Allow it to boil until the raw smell goes and the mixture thickens (Puli kachal consistency). Switch off and let it cool.
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5). Add the drained sevai to the pulikachal, combine everything together. Check for salt and spices, adjust accordingly. Finally garnish with freshly grated coconut.  
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Serve warm with coconut chutney.

Notes :-
# After adding cooked sevai, do not over mix the sevai and make it mushy. 
# Don't skip sesame oil, it gives good flavor.
# Always mix with sevai and let it sit for a minimum of 30 minutes. So that it absorbs the flavors. The more time it sits, better the taste. 

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Related Posts :-
Click here for more :- Sevai Recipes


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