Pin We also use the terms sevai and idiyappam interchangeably. I don’t believe we’ve ever made sevai the traditional way. Our idiyappam or sevai was made with rice flour mixed with hot water and then pressed through a mould onto trays which were then steamed until soft and fluffy. I have always loved tamarind based stuff like puliyogare and puli sadam, especially when traveling when Amma would pack it tightly in wilted banana leaves with a spicy thick coconut chutney. Such lovely memories surrounding them. My family loves tamarind idiyappam and lemon sevai so much that we served it along with poori and such for tiffin the night before my wedding day. Pin If you have some leftover idiyappam or buy instant sevai, this tamarind idiyappam is a must-try. A little goes a long way and is a perfect meal to start the day or when you feel peckish during tea time. You may also like to check out how to make idiyappam, recipe for puttu, or recipe for lemon sevai which is another equally easy and delicious recipe. Click on images below for recipes. Pin PinPin Step by Step Tamarind Idiyappam Recipe Soak the tamarind in warm water. Extract the juice and discard pulp and seeds Heat oil and add the black mustard seeds. When they pop, add the urad dal Pin When the dal turns golden brown, add the cashew nuts or peanuts Pin Roast until golden brown. Then add the onions, curry leaves, red chillies, and hing. My red chillies are missing in the picture because I forgot and then added them later! Pin Mix well and saute until the onions turn translucent Pin Now add the tamarind water Pin Also add the brown sugar or jaggery Pin Cook on low flame until the mixture thickens, about 4-5 mins Pin Then add the idiyappam and salt Pin Mix well and cook for another minute until the moisture is absorbed almost entirely Pin Serve hot as is or with red coriander coconut chutney. For tamarind idipayyam or puli idiyappam recipe in Tamil, Malayalam, Kannada, Telugu, Urdu, Hindi, etc please use the Google translate button in the sidebar.
