4 cups lightly crushed idiyappam or sevai / rice noodles
1 tsp tamarind soaked in ½ cup warm water (or a pea sized amount of tamarind paste)(or a can of tamarind juice)
2 tsp oil (corn, sesame, coconut, canola)
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 (or to taste)
A pinch of hing (asafoetida)
½ tsp brown sugar or jaggery
Salt to taste
- 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.
- When the dal turns golden brown, add the cashew nuts or peanuts.
- Roast until golden brown.
- Then add the onions, curry leaves, red chillies, and hing.
- Mix well and saute until the onions turn translucent.
- Now add the tamarind water.
- Also add the brown sugar and jaggery at this time.
- Cook on low flame until the mixture thickens, about 4-5 mins.
- Then add the rice noodles and salt.
- Mix well and cook for another minute until the moisture is absorbed almost entirely.
- Serve hot as is or with red coconut chutney.