Cook Time : 35 mins
Ready in : 45 mins
Yields : 4 Servings.
Ingredients:
Table 1:
Tips:
Yields : 4 Servings.
Ingredients:
Table 1:
Gingelly Oil
|
tbsp
|
Tamarind
|
Big lemon size
|
Cooked Sevai
|
3 cups
|
Roasted Peanuts
|
1/4 Cup
|
Shallots
|
1/2 Cup
|
Garlic cloves cut lengthwise
|
5
|
Red Chilly
|
1
|
Curry leaves
|
5
|
Turmeric powder
|
1/4 tsp
|
Powdered Jaggery
|
2 tbsp
|
Salt
| As needed |
Coriander leaves
|
For Garnishing
|
- Dry roast channa dal, urad dal, sesame seeds, fenugreek seeds, black pepper corn and red chilli. Allow it to cool and grind it to a fine powder.
- Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice.
- Heat Oil in the pan and add mustard. When they splutter, add shallots, curry leaves,red chilly and garlic. Fry till shallots turn translucent. Add the grind-ed powder and fry for 2 mins.
- Add tamarind juice and turmeric powder. Allow it to boil. Add jaggery and salt. Allow the gravy to thicken. Switch off the stove. Add cooked sevai, roasted peanuts. Adjust salt to your taste. Garnish with coriander leaves.
Tips:
- Adjust pepper and red chilly to your taste.
- Jaggery is added to increase the tangy taste of the recipe. It can be replaced with sugar.
- Adding roasted peanuts is optional. It can also be replaced with roasted cashews
This looks very inviting and tasty with all the masala in it...
ReplyDeletelove the tangy spicy flavor in this sevai...perfect breakfast treat :-)
ReplyDeleteGreat use of the string hoppers and I am loving what you did to it for a delicious dish.
ReplyDeletenice idea...it must be tangy and lip smacking dish....
ReplyDeletevery tangy and delicious looking sevai :) looks fantastic dear !!
ReplyDeletea real tangy and yummy breakfast !
ReplyDelete