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You are here: Home / Breakfast / Tamarind idiyappam recipe, puli idiyappam step by step

Tamarind idiyappam recipe, puli idiyappam step by step

June 16, 2016 2 Comments

Tamarind idiyappam or puli idiyappam, an instant recipe with idiyappam or sevai that’s spicy, tangy, and delicious. Growing up, this tamarind idiyappam was a specialty dish at home since we just ate idiyappam with stew or ghee and sugar and it rarely got made into anything else.

Tamarind idiyappam recipe, puli idiyappam step by step

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.

Tamarind idiyappam recipe, puli idiyappam step by step

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.

idiyappam recipe kerala puttu recipelemon sevai lemon idiyappam recipe

5.0 from 1 reviews
Tamarind Idiyappam Recipe
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Tamarind idiyappam is an instant 10 minute breakfast you can make with readymade idiyappam or instant sevai
Author: nags
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Ingredients
  • 4 cups lightly crushed idiyappam or sevai
  • 1 tsp tamarind soaked in ½ cup warm water
  • 2 tsp oil
  • ¼ tsp black mustard seeds
  • ¼ tsp split urad dal (skinned black gram)
  • 2 tbsp broken cashew nuts or peanuts
  • ½ cup finely chopped onions
  • A few curry leaves
  • 3-4 dry red chillies, torn into halves
  • A pinch of hing (asafoetida)
  • ½ tsp brown sugar or jaggery
  • Salt to taste
Instructions
  1. Soak the tamarind in warm water. Extract the juice and discard pulp and seeds
  2. Heat oil and add the black mustard seeds. When they pop, add the urad dal
  3. When the dal turns golden brown, add the cashew nuts or peanuts
  4. Roast until golden brown
  5. Then add the onions, curry leaves, red chillies, and hing
  6. Mix well and saute until the onions turn translucent
  7. Now add the tamarind water
  8. Also add the brown sugar and jaggery at this time
  9. Cook on low flame until the mixture thickens, about 4-5 mins
  10. Then add the idiyappam and salt
  11. Mix well and cook for another minute until the moisture is absorbed almost entirely
  12. Serve hot as is or with red coconut chutney
3.5.3208

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

tamarind idiyappam recipe
When the dal turns golden brown, add the cashew nuts or peanuts

Tamarind idiyappam recipe, puli idiyappam step by step
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!

Tamarind idiyappam recipe, puli idiyappam step by step
Mix well and saute until the onions turn translucent

Tamarind idiyappam recipe, puli idiyappam step by step
Now add the tamarind water

tamarind idiyappam recipe

Also add the brown sugar or jaggery

tamarind idiyappam recipe
Cook on low flame until the mixture thickens, about 4-5 mins

tamarind idiyappam recipe
Then add the idiyappam and salt

tamarind idiyappam recipe
Mix well and cook for another minute until the moisture is absorbed almost entirely

tamarind idiyappam recipe
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.

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By nags Filed Under: Breakfast, Tamil Recipes

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Reader Interactions

Comments

  1. Biny Anoop

    June 16, 2016 at 1:23 am

    Hello Nags…nice recipe…typical tamilian cuisine..interstg to know you haverice hoopers rather than rice

    Reply
    • nags

      June 23, 2016 at 3:14 pm

      thank you bincy! 🙂

      Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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