Idiyappam(semige) recipe is a healthy and a rich cuisine, which consists of nutritional values such as carbohydrates, proteins and fats.It is a low calorie food.It is easily digestable.It is a staple food in southern parts of india.We can make lots of varieties with plain sevai.One such distinct variety is chintapandu sevai(Tamarind nool puttu).
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| tamarind idiyappam |
Ingredients
idiyappam (refer my blog) - 3 cups.
Tamarind - goosebery size.
mustard seeds - 1 tsp.
urad dal - 1 tsp.
chana dal - 1 tsp.
coconut - 2 tbsp (grated)
chilli powder - 1 tsp.
idli milagai podi(idli karam podi) - 1 + 1/2 tsp.(optional which gives extra spice)
turmeric - 1/4 tsp.
idli milagai podi(idli karam podi) - 1 + 1/2 tsp.(optional which gives extra spice)
turmeric - 1/4 tsp.
salt - for taste.
curry leaves - 10.
jaggery - 1 tsp.
Preparation
Soak the tamarind for half an hour in water to prepare the extract,then throw the pulp and retain the water.(as you prepare tamarind extract).
Method
- Heat the oil, add mustard when it pops, add urad dal,chana dal and curry leaves.
- When dals turns golden brown colour, add tamarind extract, add chilli powder,turmeric,idli podi, salt,coconut, jaggery.stir well.
- Add enough water and allow it, to boil till the raw smell goes, and it gets the consistency like sambar.(or pulikachal you prepare for rice).
- Allow it to cool down.Now pulikachal is ready.
- Take the mixing bowl, tear the idiyappam gently add needed pulichal , how much ever you want, according to your taste.mix well. garnish with fresh cilantro.
- let it sit aside for 15 to 20 min.Then serve it.Retain the remaining pulikachal for later use.
dhal sevai
