This was never supposed to be a proper recipe post for the blog (hence only one photograph). I thought of posting it on my photo blog as I hardly published any (apart from some book reviews) since my Project 365 2011 ended. But, I was so happy with my first attempt that I HAD to write something about it here. :-)
During our many phone conversations, I mentioned to my SIL that I never made sevai, so sent me a packet to try. Today, being a Saturday with some extra time on-hand for a leisurely breakfast, I made lemon flavoured sevai, which turned our super tasty. It is very light on the appetite and quick to prepare.
Idiyappam or String Hoopers is a culinary speciality of many parts of southern India (especially Kerala, Tamil Nadu and Karnataka) and Sri Lanka as well.. Some of my Mallu friends say, it is a common sight to serve these white noodle clusters on a large platter along with side dishes including spiced lentils, kuzhambus and curried meats.
Today am gonna go just basic - boiled sevai with tampering of tadka and fresh lemon juice. Y.U.M!
Ingredients:
3 cups of loosely packed ready made sevai
water
salt
few drops of oil
juice of 1 lemon
For Tadka
2 tsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
a pinch of asafoetida/hing
1 green chilli, slit and chopped finely
1/2 tsp turmeric
salt - to taste
few curry leaves
Preparation:
1. Bring to boil sufficient water in a big pan. Add few drops of oil (so the sevai don't stick to each other) and little salt. Once its boiling, add the uncooked sevai to it. With spoon, make sure all the sevai is in the water. Cook for just 4-5 minutes. Drain the water in a sieve or a colander and loosely separate the strands.
2. In a wok, heat oil and add chana dal, urad dal, asafoetida and mustard seeds. Once they start to splutter, add green chillies and curry leaves. Add the cooked sevai to it. Season with turmeric and salt. Turn off the heat and add lemon juice. Gently toss around so that everything is mixed in properly. I used my fingertips to mix.
Serve.
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I am super excited to let you all know that we have 25 (and counting) amazing raffle prizes for the upcoming Fund Drive (starting on January 26th). Yipeeeeee!
[Update] Remember I announced two giveaways for 2011 holiday season. Nisha won the 75th Anniversary Edition of Joy Of Cooking. Read her post and get the recipe for Herbed Strawberry Lemonade/Limeade. :-)
Cya all soon,
During our many phone conversations, I mentioned to my SIL that I never made sevai, so sent me a packet to try. Today, being a Saturday with some extra time on-hand for a leisurely breakfast, I made lemon flavoured sevai, which turned our super tasty. It is very light on the appetite and quick to prepare.
Idiyappam or String Hoopers is a culinary speciality of many parts of southern India (especially Kerala, Tamil Nadu and Karnataka) and Sri Lanka as well.. Some of my Mallu friends say, it is a common sight to serve these white noodle clusters on a large platter along with side dishes including spiced lentils, kuzhambus and curried meats.
Today am gonna go just basic - boiled sevai with tampering of tadka and fresh lemon juice. Y.U.M!
Ingredients:
3 cups of loosely packed ready made sevai
water
salt
few drops of oil
juice of 1 lemon
For Tadka
2 tsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
a pinch of asafoetida/hing
1 green chilli, slit and chopped finely
1/2 tsp turmeric
salt - to taste
few curry leaves
Preparation:
1. Bring to boil sufficient water in a big pan. Add few drops of oil (so the sevai don't stick to each other) and little salt. Once its boiling, add the uncooked sevai to it. With spoon, make sure all the sevai is in the water. Cook for just 4-5 minutes. Drain the water in a sieve or a colander and loosely separate the strands.
2. In a wok, heat oil and add chana dal, urad dal, asafoetida and mustard seeds. Once they start to splutter, add green chillies and curry leaves. Add the cooked sevai to it. Season with turmeric and salt. Turn off the heat and add lemon juice. Gently toss around so that everything is mixed in properly. I used my fingertips to mix.
Serve.
***********************************************************************************************************************************
I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder. ~ G.K. Chesterton
[Update] Remember I announced two giveaways for 2011 holiday season. Nisha won the 75th Anniversary Edition of Joy Of Cooking. Read her post and get the recipe for Herbed Strawberry Lemonade/Limeade. :-)
Cya all soon,
A wonderful breakfast dish! The flavors are wonderful.
ReplyDeleteChers,
Rosa