Happy's Cook

Monday, April 03, 2017

Paruppu Sevai Recipe | Paruppu Idiyappam | Lentil Rice Noodles | Idiyappam Varieties

Idiyappam/Sevai is one of our staple breakfast/dinner in south India. At home, we always pair it with Non-Veg Curries or Sodhi (Vegetable Stew). When I was working with TCS, one of my colleagues usually brings different types of Idiyappam. It was very new to me at that time and I have tasted her coconut sevai and sweet sevai, it was so delicious. At Jany's friend's engagement, I have tasted lemon sevai and from that day I wanted to try all these sevai at home. I feel really lazy to make Idiyappam at home. However, I force myself to make it since Happy likes it a lot. Recently, I tried three kinds of sevai and it came out super delicious. Today, I am sharing the paruppu sevai and I will post few more varieties too in the coming days. Let us move on to the recipe:
Ingredients:
Homemade Idiyappam or store bought sevai - 3 Cups
Moong Dal or Paasi Paruppu - 1/4 Cup
Grated Coconut - 1/4 Cup 
Onion - 1(medium sized)
Green Chilli - 2(slitted) 
Ginger(Chopped) - 1 tblsp  
Lemon - 1/2 
Coriander leaves - 2 tsp(finely chopped) 
Salt - as required
To Temper: 
Oil - 1 tblsp 
Mustard Seeds - 1 tsp 
Urad Dhal - 1 tsp 
Asafoetida - a generous pinch 
Curry Leaves - few

Method:
1. If preparing the Idiyappam at home(click the link for recipe), make it in advance and allow it to cool completely. If using store bought, prepare it as per the instructions on the pack and drain the water completely. Cook the moong dal with a little salt and water. Make sure not to make it mushy.
2. In a wide pan, add the oil and temper it with the items under 'To Temper'. Then add the chopped onions and cook until it turns transparent.
3. Now, add the chopped ginger and green chilli. After few seconds, add the cooked moong dal and the grated coconut. Add the required salt at this stage.
4. The paruppu mixture is ready and now add the Idiyappam/Sevai. Gently mix it and coat it with the paruppu mixture. Finally, add the chopped coriander leaves and the lemon. Switch off the flame and mix it once.
Serve the yummy sevai for breakfast or evening tea. It goes well with any chutney of your choice.
Points to remember:
  • Don't skip the lemon and the coconut, it gives great flavour to the sevai.
  • If you are using very thin Idiyappam then it might become mushy while mixing. I suggest you use idiyappam press with little big holes. If using ready-made sevai, then drain the water completely after soaking in hot water. 
  • If preferred, you can add a 1/2 chopped tomatoes after sauteing the onion.
Warm Regards,
Happy's Cook - Divya

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