Puli Sevai | Tamarind Sevai

Puli (Tamarind) Sevai is served as an evening tiffin in Tamilnadu. In marriages, for evening snack, Lemon Sevai, Tamarind sevai are commonly served. For Sevai, we traditionally use Sevai Nazhi. But nowadays its complex to use that and hence I have simplified the dish using Ommapodi press and mould. This is much simpler version of making sevai.

The traditional method of using Sevai nazhi is time consuming and complex. Most of us stop making sevai because of its complexity. So this is a quicker and easier version. This tamarind (Puli) sevai is a 2 step process. First we need to make plain Sevai. Then we need to concoct tamarind mixture and mix them both.

Puli Sevai | Tamarind Sevai
Puli Sevai | Tamarind Sevai
Traditional Sevai Nazhi

Preparation and Yield:
Preparation time2 Hours
Cooking Time40 mins
Recipe CategoryMain
Recipe CuisineSouth Indian
Puli Sevai | Tamarind Sevai
Puli Sevai | Tamarind Sevai

Idli Rice ( Parboiled Rice)2 Cups*
Gingelly Oil1 Tablespoon
SaltTo taste

* 1 Cup = 250ml

For Seasoning:
Gingelly Oil1 Tablespoon
Mustard Seeds1/2 Teaspoon
Tamarind1 Gooseberry Size
Peanuts 1 Tablespoon
Split Urad Dal1 teaspoon
Bengal Gram Dal1 teaspoon
Curry LeavesFew
Red Chilli4-5
SaltTo Taste
Turmeric Powder1/4 teaspoon
Asafetidaa Generous Pinch

Puli Sevai | Tamarind Sevai
Puli Sevai | Tamarind Sevai

  1. Wash and soak parboiled rice for 2 hours. Set this rice aside for 2 hours. After 2 hours, drain the water from rice and take it to mixer jar

  2. Grind the rice to a smooth batter like dosa batter. Heat a pan. Add the ground batter and start stirring

  3. Add salt and gingelly oil and keep stirring in medium flame till the batter becomes thick like a dough. Switch off the flame and allow it to cool

  4. Take ommapodi mould and press. Grease it with oil. Add prepared dough and close it with press lid. Grease oil in idli plates. Squeeze out the press to make like sevai. 

  5. Steam cook the squeezed sevai for 5 minutes. Allow the cooked sevai to cool off completely

  6. Then crumble the sevai and set it aside. 

  7. Heat oil in a pan. Add mustard seeds and let it sputter. Then, add the split urad dal, bengal gram dal and peanuts and fry it on oil till the dal turns golden brown. 

  8. Add curry leaves, broken chili, turmeric powder and give a good mix. Add tamarind extract along with salt and asafoetida 

  9. Let the tamarind mixture boil nicely till the raw smell of tamarind goes off. Switch off the flame and add the tamarind mixture to the sevai and gently mix to coat the sevai with the tamarind mixture

  10. The delicious Tamarind(Puli) Sevai is now ready to serve!
  11. Puli Sevai | Tamarind Sevai
    Puli Sevai | Tamarind Sevai

Post a Comment



{facebook#https://www.facebook.com/subbuskitchen} {twitter#https://twitter.com/subbuskitchen} {google-plus#https://plus.google.com/115341265074992717262} {pinterest#https://uk.pinterest.com/subbalakshmi/} {youtube#https://www.youtube.com/channel/UCla9LAE6rFUfNOT-OftJkQg} {instagram#https://www.instagram.com/subbuskitchen/}

Contact Form


Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget