Wishing all my readers a wonderful Tamil New Year
Tamil puthandu Vaalthukkal (wishing you in Tamil)
For the A-Z Tamil cuisine recipe marathon, for the alphabet L, again I couldn’t get any dish except lavangam/ clove. And I had no idea what to make with that as it is a spice and used minimally in dishes. So I went to use an English word Lemon. As I have previously mentioned in my post, sevai is made with rice. It can be either home made or store bought. Store bought sevai is so easy to use. Just boil it along with water and drain when done. Use it in any recipe. This recipe is one such recipe and is my daughter’s favourite. But I didn’t use store bought sevai. I made it at home and that too with cholam / jowar. How nice it can get. For the recipe of this sevai / idiyappam, you need to wait for some days. But for now, I will give you the method of doing the lemon sevai.
I noted down a couple of recipes from the cook book supplements I saved and all those turned disastrous. This sevai is one such recipe. But still I manged to get it right using another technique. Let us discuss about this in my sevai post. But after doing so many attempts, I was left with a huge quantity of sevai. I served it along with coconut milk in the morning. The left over transformed into this lemon sevai for lunch. When I served it along with appalam, my daughter was so happy. She wanted me to do it again, but I haven”t got a chance to remake it. This sevai is made with parboiled cholam/ jowar. And it tasted awesome. You will never miss out on rice once you start incorporating millets into your diet.
Cooked Sevai ( homemade/ store bought) – 3 cups
Gingelly oil – 3 tbs
Peanuts – 3 tbs
Channa Dhal -2 tbs
Mustard Seeds – 1 tsp
Asafoetida – 1/4 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves- 2 sprigs
Lemon Juice – 3-4 tbs
Salt – to taste
Coriander Leaves – for garnish
Cook the sevai according to packet instructions or use home made idiyappam// sevai.
Heat oil in a pan and add channa dhal and peanuts.
Fry on medium flame until they are golden.
Add in mustard. When it crackles, add asafoetida, turmeric and curry leaves.
Mix salt with lemon juice and add it to the pan.
It will sizzle.
When the sizzling stops, add the sevai.
Remove from flame and mix it gently without breaking the sevai.
Add coriander leaves and mix well.
Serve it with appalam and coconut chutney.
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