Procedure

• 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.