Happy's Cook

Monday, December 11, 2017

Puli Sevai Recipe | Tamarind flavored Idiyappam | Puli idiyappam | Idiyappam Varieties

If we have readymade sevai or homemade Idiyappam in hand, then we can easily make a variety of quick breakfasts for our busy weekdays.  I make homemade Idiyappam only on Saturday or Sunday and I always pair it up with Sodhi or some non-veg gravy. For weekdays, I go for the store brought instant sevai and make any of the variety sevai. I have posted Paruppu Sevai already in the blog. Today I am sharing another interesting sevai recipe, the puli sevai. Let's move to the recipe:
Homemade Idiyappam or store bought sevai - 3 Cups 
Peanuts - 1.5 tblsp 
Tamarind - 1 small ball (gooseberry sized) 
Turmeric Powder - 1/4  tsp 
Jaggery - a small piece 
Salt - as required
To Temper: 
Sesame Oil - 1 tsp 
Mustard Seeds - 1 tsp 
Urad Dhal - 1 tsp 
Dry Red Chilli - 2 
Asafoetida - a generous pinch 
Curry Leaves - few
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. Soak the tamarind in warm water and extract the juice.
2. Dry roast the peanuts in medium flame until it turns golden brown and nice aroma comes. Remove and keep it aside. In the same pan, add the oil and temper it with the items under 'To Temper'. Then add the tamarind extract and the required salt.
3. Add the turmeric powder and the jaggery. Bring everything to a rolling boil. When the pulikaichal thickens, add the roasted peanuts.
4. Switch off the flame when everything thickens. Add this to the cooled sevai and mix it all together. Add more salt if required.
Serve the yummy Puli sevai with strong filter coffee or Tea for breakfast or evening tiffin.
Points to remember:
  • 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. 
  • I used the peanuts without skin. If using peanuts with skin, you can peel it after dry roasting.
  • You can add more sesame oil if required while mixing the pulikaichal with the sevai.
  • If you want to make the pulikaichal with powdered spices, then check this link for the recipe.
Warm Regards,
Happy's Cook - Divya

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