Sevai is one of my favourite breakfast items; it is light, it is filling and can be made in a variety of ways. 🙂 You can make it simply as Lemon Sevai, Coconut Sevai or then as Puli Sevai or Tamarind Sevai, which is what I did today morning.
Given that Chintapandu Pulihora or Tamarind Rice is the top of my list of favorite foods, you can imagine that Puli Sevai is not far behind. 🙂
I made this dish with readymade sevai as time on a working day morning is limited.
How to Make Puli Sevai | Tamarind Sevai
- 150 Gms Rice Sevai
- 1.5 tbsp Thick Tamarind Pulp
- 1 tsp Mustard Seeds
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 2 tbsp Peanuts
- 3 or 4 Red Chillies
- 1/4 tsp Grated Jaggery
- 1/4 tsp Turmeric
- 6 to 8 Fresh Curry Leaves
- 2 tbsp Oil
- Salt to Taste
- Boil 1 litre of water with 1/2 tsp of salt.
- When the water boils, turn off the heat and add the dried sevai to it.
- Cover and set aside for 5 to 7 minutes.
- Ensure that the sevai is cooked and drain all the water using a colander.
- Let the sevai drain in the colander for at least 10 minutes.
- In a wok or kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and chana dal.
- Fry till the dals turn light brown.
- Add the peanuts and stir-fry for a minute.
- Add turmeric, split red chillies and curry leaves.
- Stir fry for 10 seconds.
- Turn the heat to low.
- Add the tamarind pulp and 2 tbsp water.
- Mix well.
- Cook till the tamarind loses the raw smell and the water evaporates.
- Add the grated jaggery and mix well till it dissolves.
- Turn off the heat.
- Let cool for a couple of minutes.
- Add the drained sevai and mix with a gentle hand till all stands are coated with tamarind.
- Add salt and mix well.
- Serve warm.