August 27, 2015

Tangy Tamarind Rice Noodles (Puli Sevai / Idiyappam)

A real treat to your taste buds!!! A quick breakfast or dinner recipe made with the rice string hoppers as the base. The rice noodles are tossed and tempered with tamarind paste and spices and served with butter milk chutney.  Instant rice noodles available in supermarkets makes this recipe very easy to make...


SEE THE RECIPE OF BUTTER MILK CHUTNEY , A DELICIOUS SIDE DISH FOR SOUTH INDIAN BREAKFAST RECIPES


Pre time: 05 mins
Cooking time: 10 mins
Serves: 4

Ingredients for making Tangy Tamarind Rice Noodles (Puli Sevai / Idiyappam) :


Instant Rice Noodles 500 gms
Tamarind juice 300 ml extracted from a gooseberry size tamarind
Sesame/Gingelly oil 2 tb spoons
Mustard seeds 1/2 tea spoon
Chana dal 1 tea spoon
Rosted peanuts 2 tea spoons
Red chillies 4 or 5
Hing powder 1/4 tea spoon
Turmeric powder 1/4 tea spoon
Jagerry powder 1 tea spoon
Curry leaves



How to make Tangy Tamarind Rice Noodles (Puli Sevai / Idiyappam)?


Boil generous amount of water in a broad vessel with 2 teaspoons of oil and once they start boiling roll on immerse the rice noodles in them and let them to boil for the time as instructed in the noodle pocket.
Drain the water out and filter the boiled noodles in a sieve and keep aside.
Heat a pan with Sesame oil.
Saute it with mustard seeds, chana dal. Once the dal tends to change the colour add the peanuts, turmeric powder, red chillies, curry leaves  and hing powder.
















Pour the tamarind juice in to it.
Let it to boil for 5 to 7 minutes or till becomes half in quantity. Add the jagerry powder and required salt. If the noodles already has salt in it adjust the salt accordingly.
switch off the stove.
Add the boiled noodles in to the pan and stir gently.
It absorbs the tamarind sauce and now the Tamarind sevai is ready to serve..



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