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  • Puli Sevai | Tamarind Sevai

Puli Sevai | Tamarind Sevai

Posted on Nov 7th, 2017
by Sowmya Venkatachalam
Categories:
  • All Recipes
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 time 2 Hours
Cooking Time 40 mins
Servings 4
Recipe Category Main
Recipe Cuisine South Indian
Puli Sevai | Tamarind Sevai
Puli Sevai | Tamarind Sevai



Ingredients:
Idli Rice ( Parboiled Rice) 2 Cups*
Gingelly Oil 1 Tablespoon
Salt To taste

* 1 Cup = 250ml

For Seasoning:
Gingelly Oil 1 Tablespoon
Mustard Seeds 1/2 Teaspoon
Tamarind 1 Gooseberry Size
Peanuts 1 Tablespoon
Split Urad Dal 1 teaspoon
Bengal Gram Dal 1 teaspoon
Curry Leaves Few
Red Chilli 4-5
Salt To Taste
Turmeric Powder 1/4 teaspoon
Asafetida a Generous Pinch



Puli Sevai | Tamarind Sevai
Puli Sevai | Tamarind Sevai

Method:

  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

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

One Comment Hide Comments

Vasan says:
August 12, 2018 at 2:31 pm

Very Delicious looking. I can only imagine the various and unique taste.

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