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.
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| Traditional Sevai Nazhi |
Recipe Card:
Puli Sevai | Tamarind Sevai
Equipments Needed
- Omapodi Press and Mould
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 2 people
Calories: 180kcal
Puli Sevai is a a delicious rice noodles with tamarind based spicy paste. Sevai is made with parboiled rice whereas idiappam is made with raw rice flour. Conventionally we use Sevai Nazhi (Press and mould) to make sevai but for smaller quantity we can use our usual ommapodi press and mould. For Tamarind Sevai, we need to make tamarind paste like we make for puliyodarai and mix it with sevai and served as "Tamarind Sevai".
Print Recipe
Ingredients
- 1 Cup Idli Rice / Parboiled Rice 1 Cup - 250ml
- 1 tablespoon Sesame Oil
- 1 teaspoon Salt Adjust As Needed
For Tamarind Mixture
- 1 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- 1 Gooseberry Size Tamarind
- 1 tablespoon Peanuts
- 1 teaspoon Split Urad Dal
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- Few Curry leaves
- 5 Red Chili
- 1 teaspoon Salt
- ¼ teaspoon Turmeric Powder
- a Pinch Asafoetida (Asafetida / Hing)
Instructions
- 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
- Grind the rice to a smooth batter like dosa batter. Heat a pan. Add the ground batter and start stirring
- 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
- 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.
- Steam cook the squeezed sevai for 5 minutes. Allow the cooked sevai to cool off completely
- Then crumble the sevai and set it aside.
- 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.
- Add curry leaves, broken chili, turmeric powder and give a good mix. Add tamarind extract along with salt and asafoetida
- 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
- The delicious Tamarind(Puli) Sevai is now ready to serve!
Video
Nutritional Info
Nutrition Facts
Puli Sevai | Tamarind Sevai
Amount Per Serving (50 g)
Calories 180
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 40g13%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- 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
- Grind the rice to a smooth batter like dosa batter. Heat a pan. Add the ground batter and start stirring
- 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
- 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.
- Steam cook the squeezed sevai for 5 minutes. Allow the cooked sevai to cool off completely
- Then crumble the sevai and set it aside.
- 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.
- Add curry leaves, broken chili, turmeric powder and give a good mix. Add tamarind extract along with salt and asafoetida
- 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
- The delicious Tamarind(Puli) Sevai is now ready to serve!
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| Puli Sevai | Tamarind Sevai |
