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Puli Sevai | Tamarind Sevai
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5 from 1 vote

Puli Sevai | Tamarind Sevai

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".
Prep Time10 mins
Cook Time20 mins
Soaking Time2 hrs
Total Time2 hrs 30 mins
Course: Breakfast, Evening Tiffen
Cuisine: Indian, South Indian, South Indian Recipes, Tamil Brahmin, Tamil Nadu, Tamil Nadu Recipes
Servings: 2 people
Calories: 180kcal
Author: Sowmya Venkatachalam


  • Omapodi Press and Mould
  • Mixer Grinder
  • Heavy Bottomed Pan


  • 1 Cup Idli Rice / Parboiled Rice 1 Cup - 250ml
  • 1 tbsp Sesame Oil
  • 1 tsp Salt Adjust As Needed

For Tamarind Mixture

  • 1 tbsp Sesame Oil
  • 1 tsp Mustard seeds
  • 1 Gooseberry Size Tamarind
  • 1 tbsp Peanuts
  • 1 tsp Split Urad Dal
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • Few Curry leaves
  • 5 Red Chili
  • 1 tsp Salt
  • ¼ tsp Turmeric Powder
  • a Pinch Asafoetida (Asafetida / Hing)


  • 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!



Serving: 50g | Calories: 180kcal | Carbohydrates: 40g | Protein: 10g | Fat: 1g