Tag: tamarind sevai

Easy LunchBox Series. · Kerala / Palakkad Recipes. · No Need of Onions!!! · Snacks & Tiffin Items

Tamarind Sevai (Real Rice Sevai flavoured with tamarind and spices)

Shoba6 Comments
Tamarind Sevai.
Tamarind Sevai.

I had already posted Tamarind Sevai or Puli Sevai in my previous post using rice sticks. But having actually made the fresh Sevai, I decided to go all the way and flavour it with tamarind just like I normally do. There are days, when you really go through the pantry, wondering what to cook, and to get it done with. On those days I simply flavour rice sticks with some home made “pulikachal” or even the store bought 777 variety. It does taste great with the baked vegetable chips from Trader Joes my favourite store!!! Today was one of those days when I really enjoyed my cooking and dedicated myself to it. I do really love to cook and put my heart in to making it for my loved ones…Those days there are no shortcuts and mishaps – It`s traditional cooking and the taste is pretty delectable.

INGREDIENTS:

Prepared Sevai.

A small gooseberry shaped tamarind ball soaked in 3 spoons of water and warmed.

3-4 red chillies.

Curry Leaves.

A pinch of salt.

Hing.

Oil & Mustard for seasoning.

PREPARATION:

  • In the mixer, grind soaked tamarind, red chillies, salt and hing to a fine paste.
  • In a kadai, add a spoon of oil and when hot, add mustard, curry leaves and this ground paste.
  • Saute the paste in the oil until its well cooked. As the tamarind is used raw this helps in cooking the ground paste.
  • When well done, switch off the stove and add the sevai.
  • Moderation on the salt is required as the Sevai already has the salt in it.
  • Alternatively, if you have store bought pulikachal mix simply mix it in to the cooked sevai and add some seasoning with mustard and curry leaves for added flavour and moisture.
  • Enjoy hot Puli Sevai with Appalam or Chips or just like that!!!

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Brisk Breakfast · Easy LunchBox Series. · Kerala / Palakkad Recipes. · Kid Friendly Recipes. · No Need of Onions!!! · Snacks & Tiffin Items · Travel

Ten Minute Lemon and Tamarind Sevai.

Shoba2 Comments
Ten Minute Lemon & Tamarind Sevai.
Ten Minute Lemon & Tamarind Sevai.

Rice sticks are as I already mentioned one of the things that I always have handy in my kitchen pantry. Whenever things run late, or there is no time to make an elaborate dinner, my first option would be rice sticks.I have already made Quick Mango Lemon Sevai in my previous posts.  I some times use the 777 Dhideer Sevai or the Special Bihon  rice sticks from the chinese section from a global market or a chinese store. They all use the same ingredients  rice, cornstarch and water. All you need to do it so put a pot of water to boil with some salt and a few drops of coconut oil ( I love the flavour and aroma). Pop a whole bag and cook it only for 2 minutes  and set to drain on a collander. Since the rice sticks are extremely thin, make sure not to overcook them. The oil in the water, prevents them from sticking to each other.

Once the rice sticks are done, the seasonings in to flavouring  them should be done as soon as possible.  I had made lemon sevai and tamarind sevai for dinner yesI:terday. These are the quick recipes for the same.

LEMON SEVAI:

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INGREDIENTS:

1 pack of rice sticks.

1 Lemon

3-4 chopped green chillies.

Curry Leaves.

Bengal Gram

Salt to taste

Turmeric.

Hing.

PREPARATION:

  • In a kadai, add 2 spoons of oil and when hot, add bengal gram, chopped green chillies, hing, curry leaves and turmeric.  Make sure that the turmeric does not burn.
  • Switch off the flame and add the cooked rice sticks/sevai to the kadai. Mix well taking care that the sticks dont break when they are getting stirred. Add adequate salt.
  • Squeeze the juice from the lemon according to taste.
  • Serve Hot with mango pickle.

TAMARIND SEVAI:

Traditionally this was the recipe used to make tamarind sevai, but many times, I simply use store bought Pulikachal Mix or home made Puliyodharai.

INGREDIENTS:

Rice sticks cooked.

A small gooseberry shaped tamarind ball soaked in 3 spoons of water and warmed.

3-4 red chillies.

Curry Leaves.

Hing.

PREPARATION:

  • In the mixer, grind soaked tamarind, red chillies, salt and hing to a fine paste.
  • In a kadai, add a spoon of oil and when hot, add mustard, curry leaves and this ground paste.
  • Saute the paste in the oil until its well cooked. As the tamarind is used raw this helps in cooking the ground paste.
  • When well done, switch off the stove and add cooked rice sticks and stir well.
  • Alternatively, if you have store bought pulikachal mix simply mix it in to the cooked sevai and add some seasoning with mustard and curry leaves for added flavour and moisture.