Curry leaves idiyappam | karuvepillai sevai | south indian tiffin recipes

Sevai | idiyappam is a rare thing in my kitchen as kids are not a big fan of these. My amma makes a lot of variety in sevai and she always makes the idiyappam from scratch. Last month when i invited my friends and neighbours for Varalakshmi pooja evening, i made this sevai . It was a huge gathering with almost 50 plus people and so i opted for the instant rice sevai only. I used concord and double horse brand also works out best. It was actually an instant idea and without much thinking i made this and it was a super hit among the guests.

Method:

• Cook the sevai according to the packet instructions. Actually just put them in very hot water for 2 minutes and drain the water.
• add 2 drops of oil to this and mix well and keep aside.
  

• Dry roast the coriander seeds, red chilli, channa dal and urad dal. When it turns golden brown add the coconut and the curry leaves. Roast for 2 minutes in a low flame and switch it off. Do not burn the curry leaves.

• Add oil in the pan and temper with mustard seeds, peanuts and cashew nuts. Add this to the cooked idiyappam. Add salt to taste.
• Grind the roasted ingredients into a coarse paste. Do not add water.

• Add this to the sevai. Mix well with dry clean hands.

• Curry leaves idiyappam is ready to serve.

Notes:

1. You can add mint leaves instead of curry leaves. I made the same with mint leaves and mixed with rice. This recipe i have given for the Kunguman Thozi .
2. You can add 1/2 tsp of ghee in the last, to enhance the flavor.
3. A simple vadam or appalam is a best combo for this sevai.