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coriander peas idiyappam
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Coriander peas idiyappam recipe

Coriander masala peas sevai recipe
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast | Dinner, tiffin,
Cuisine: Indian, South Indian
Keyword: Easy recipes,, South Indian breakfast recipes
Servings: 2
Author: Jeyashri suresh


  • 2 small blocks of rice noodles
  • ½ cup green peas
  • 1 thinly sliced onions
  • 1 tbsp ghee
  • Few cashew nuts
  • Salt to taste
  • 2 tsp oil

To grind

  • A handful of coriander leaves
  • 2 green chilis
  • 4 cloves garlic
  • 1 onion
  • 2 tbsp water
  • Little salt


  • Grind the coriander leaves, 2 green chilis, 4 cloves of garlic, 1 onion into a fine paste. Add little salt and water while grinding.
  • Keep this aside.
  • Cook the rice noodles according to the instructions.
  • Drain the water and keep this aside.
  • In a pan add 1 tbsp ghee and add the cashew nuts.
  • Roast till golden brown and keep it aside.
  • In the same pan add the sliced onions and cook till translucent.
  • Now add the ground coriander paste to this.
  • Cook for 2 minutes.
  • Add ½ cup of peas. I used the frozen peas.
  • Add salt and mix well.
  • Let this cook for 5 minutes in medium flame. Stir in between.
  • Now add in 2 tsp of oil to this.
  • Once it is done switch off the flame.
  • Place the cooked rice sevai in a wide bowl.
  • Add the cooked coriander masala to this.
  • Gently mix this using a spoon and fork or with clean hands.
  • Mix evenly.
  • Coriander peas sevai is ready.



1. You can use cooked white rice instead of sevai.
2. If you want, you can add 1 tsp of garam masala while grinding the coriander leaves.
3. Coriander peas sevai pairs well with raita or vadam too.