Tamarind Sevai
- 46 min
- medium
- Serves 4
Tamil Nadu-style tamarind sevai made with rice sevai, tamarind juice, jaggery and a peanut tempering. Medium-spicy, serves 4, about 45 minutes.
Good for: Lunchbox
Ingredients
Curry leaves2 grams
Dry Red Chilli3 grams
Jaggery, Powdered5 grams
Water, For Boiling2500 ml
Rice Sevai300 grams
Tamarind Juice100 ml
Salt1½ tsp
Turmeric Powder1 grams
Oil2 tbsp
Mustard Seeds1 tsp
Peanuts2 tbsp
Urad Dal (split)1 tsp
Chana Dal1 tsp
Asafoetida0.3 grams
Red Chilli Powder3 grams
Contains: groundnut, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 407kcal | 1628kcal |
| Protein | 6.9g | 28g |
| Carbohydrate | 68g | 271g |
| Fat | 11g | 46g |
| Fibre | 2.9g | 12g |
| Sugar | 4.3g | 17g |
Cookd masalas for rice sevai
Method
Get ready by washing and drying the curry leaves. Break the dry red chillies and powder the jaggery. Pat the curry leaves dry so they do not splutter in hot oil.
Bring the water to a rolling boil on high flame for 10 to 12 minutes. Add the rice sevai and boil on medium flame for 3 to 4 minutes until tender but not mushy. Drain it well. Spread it on a wide plate and let it cool while you prepare the tempering.
Mix the tamarind juice, salt, turmeric powder and jaggery in a bowl. Set it aside while you prepare the tempering.
Heat 2 tbsp oil in a kadai on medium flame and crackle 1 tsp mustard seeds. Fry 2 tbsp peanuts for about 1 minute, then add 1 tsp urad dal and 1 tsp chana dal and fry for 1 to 2 minutes until golden. Add 3 g dry red chilli and 2 g curry leaves for the final 20 to 30 seconds, then add 0.3 g asafoetida.
Pour in the tamarind mixture and add the red chilli powder. Boil on medium flame for 5 to 6 minutes until the raw tamarind smell goes and the mixture becomes slightly thick.
Add the cooled rice sevai and mix gently on low flame. Cook for 2 to 3 minutes until the tamarind mixture coats the strands and the sevai is hot.
Switch off the flame and rest the sevai for 5 minutes. Fluff it gently once before serving so the strands stay separate.
Before you start
- How long does Tamarind Sevai take?
- 46 minutes from start to finish. That is 15 minutes of preparation and 31 minutes of cooking.
- How many people does Tamarind Sevai serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Tamarind Sevai vegetarian?
- Yes. No meat, no fish and no egg.
- Is Tamarind Sevai spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Tamarind Sevai?
- 300 grams Rice Sevai, 100 ml Tamarind Juice, 5 grams Jaggery, 2 tbsp Peanuts, 1 tsp Urad Dal (split), 1 tsp Chana Dal, and a few more listed on this page.
- Do I need a pressure cooker for Tamarind Sevai?
- No, it is cooked in an open pot.
- How many calories are in Tamarind Sevai?
- About 407 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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