Puli Sevai with Appalam

Instructions

1. 1

   Prepare Sevai and Tamarind Pulp

   • In a small bowl, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze well to extract a thick pulp, then strain the liquid, discarding the solids. Set the tamarind water aside.
   • Bring 4 cups of water with 1/2 tsp of salt to a rolling boil in a large pot.
   • Add the instant rice sevai and cook for 2-3 minutes, or according to package directions, until just tender. Be careful not to overcook.
   • Immediately drain the sevai in a colander and rinse thoroughly under cold running water to stop the cooking process and prevent sticking. Let it drain completely.
2. 2

   Prepare the Tempering (Tadka)

   • Heat gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the chana dal, urad dal, and raw peanuts. Sauté for 2-3 minutes, stirring frequently, until the dals turn golden and the peanuts are lightly roasted.
   • Add the broken dried red chilies, slit green chilies, and curry leaves. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
   • Stir in the hing and turmeric powder and cook for another 10 seconds.
3. 3

   Cook the Tamarind Sauce (Pulikachal)

   • Carefully pour the reserved tamarind water into the pan. Add 1 tsp salt, powdered jaggery, and optional sambar powder. Stir well.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer.
   • Cook for 8-10 minutes, stirring occasionally, until the raw smell of tamarind is gone and the sauce thickens to a gravy-like consistency.
4. 4

   Combine and Serve

   • Add the drained, cooked sevai to the pan with the thickened pulikachal.
   • Gently toss everything together using two forks until the sevai is evenly coated with the sauce. Be careful not to break the delicate strands.
   • Cook on low heat for 1-2 minutes, allowing the sevai to absorb the flavors.
   • Turn off the heat and let it rest for 5 minutes before serving. Serve hot, garnished with fresh coriander if desired.