Diwali Oct - 29

Thursday, September 11, 2014


 No onion no garlic recipes

Sevai | idiyappam is a rare thing in my kitchen as kids are not a big fan of these. My amma makes a lot of variety in sevai and she always makes the idiyappam from scratch. Last month when i invited my friends and neighbours for Varalakshmi pooja evening, i made this sevai . It was a huge gathering with almost 50 plus people and so i opted for the instant rice sevai only. I used concord and double horse brand also works out best. It was actually an instant idea and without much thinking i made this and it was a super hit among the guests.

Curry leaves idiyappam

  Preparation Time : 5 mins | Cooking Time : 15 Mins |   Serves :1

    Instant rice sevai | rice noodles   3/4 cup
    Dhaniya | coriander seeds   1 tsp
    Urad dal     1/2 tsp
    Channa dal   1/2 tsp
    Red chilli  1
    Grated coconut    2 tsp
    Curry leaves   10-12
    Oil   1 tsp
    Mustard seeds    1/4 tsp
    Peanuts     1 tsp
    Cashew nuts   3
    Salt    to taste

  • Cook the sevai according to the packet instructions. Actually just put them in very hot water for 2 minutes and drain the water.
  • add 2 drops of oil to this and mix well and keep aside.
    rice noodles sevai
  • Dry roast the coriander seeds, red chilli, channa dal and urad dal. When it turns golden brown add the coconut and the curry leaves. Roast for 2 minutes in a low flame and switch it off. Do not burn the curry leaves.
roast roast
  • Add oil in the pan and temper with mustard seeds, peanuts and cashew nuts. Add this to the cooked idiyappam. Add salt to taste.
  • Grind the roasted ingredients into a coarse paste. Do not add water.
add-tadka grind-coarsely
  • Add this to the sevai. Mix well with dry clean hands.
add-ground-masala sevai
  • Curry leaves idiyappam is ready to serve.
  1. You can add mint leaves instead of curry leaves. I made the same with mint leaves and mixed with rice. This recipe i have given for the Kunguman Thozi .
  2. You can add 1/2 tsp of ghee in the last, to enhance the flavor.
  3. A simple vadam or appalam is a best combo for this sevai.
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