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A tangy and savory South Indian dish made with rice vermicelli, tamarind, and a crunchy tempering of peanuts and spices. It's a flavorful and light meal, perfect for breakfast or lunch.
For 4 servings
Prepare Sevai and Tamarind Pulp
Prepare the Tempering (Tadka)
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A tangy and savory South Indian dish made with rice vermicelli, tamarind, and a crunchy tempering of peanuts and spices. It's a flavorful and light meal, perfect for breakfast or lunch.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 374.45 calories per serving with 7.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Cook the Tamarind Sauce (Pulikachal)
Combine and Serve
Replace the tamarind pulp with the juice of 2-3 lemons. Add the lemon juice after turning off the heat to retain its fresh flavor.
Skip the tamarind and spices. Instead, prepare a simple tempering of mustard seeds, urad dal, curry leaves, and green chilies. Toss the cooked sevai with the tempering and 1/2 cup of freshly grated coconut.
Sauté finely chopped vegetables like carrots, peas, and beans along with the tempering before adding the tamarind paste to make the dish more nutritious.
Tamarind is a natural laxative, and spices like hing (asafoetida) and curry leaves are known to improve digestion and reduce bloating.
Turmeric and tamarind are packed with antioxidants that help fight free radicals in the body, reducing cellular damage and inflammation.
As a carbohydrate-rich dish, Puli Sevai provides a quick and sustained source of energy, making it an excellent choice for breakfast or lunch.
Puli Sevai is a moderately healthy dish. It's primarily carbohydrate-based from the rice vermicelli, providing energy. The use of tamarind, turmeric, and hing offers digestive and anti-inflammatory benefits. However, it contains oil and peanuts, so portion control is key for a balanced diet. It is also naturally vegan and gluten-free.
A typical serving of Puli Sevai (around 195g) contains approximately 350-400 calories. The exact count depends on the amount of oil and peanuts used.
While rice sevai is traditional, you can use wheat vermicelli or other thin noodles. Be sure to adjust the cooking time according to the package instructions, as they cook differently and have a different texture.
Mushy sevai is usually caused by overcooking or not rinsing it with cold water immediately after draining. Cook it just until tender and give it a thorough cold water bath to stop the cooking process and wash away excess starch.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the sevai might become slightly dry upon reheating.