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Idiyappam Lemon Sevai

  • 2servings
  • 20minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 (to 7 Leftover)Idiyappam, (approx)

  2. 2 tbsp Oil

  3. 2 Cardamom (Pods)

  4. 1 Bay Leaf

  5. 2 Sticks of Cinnamon

  6. 1/2 tsp of Fennel Seeds

  7. 2 Medium Sized Onions, Thinly Sliced

  8. 2 Medium Sized Tomatoes, Chopped

  9. 4 Slit Green Chillies

  10. 1/2 tsp of Turmeric Powder

  11. A tbsp of Finely Chopped Coriander

  12. 1/2 Tbsp of Finely Chopped Mint

  13. (Few) Curry Leaves

  14. (Juice of) 1/2 Lime, (more or less according to your liking)

  15. Salt to taste

Instructions Jump to Ingredients ↑

  1. Heat oil on a pan on high. Crackle cinnamon, cardamom, bay leaf and fennel.

  2. Add in the sliced onions and green chillies and sauté till the onions are pink and translucent.

  3. Tip in the tomatoes and sauté for 5 mins on medium high heat.

  4. Now stir in the turmeric powder and salt, cook for 2 – 3 mins.

  5. Sprinkle the coriander, mint leaves and freshly squeezed lime juice. Give it a good mix and cook for a min on medium high heat.

  6. Now, tip in the crumbled idiyappam and mix well till the idiyappam strands are well coated in the masala. Crumble in little by little, so that you don’t add way too much of idiyappam.

  7. Sauté for 5 mins on medium high.

  8. Serve hot. It really needs nothing as side but I love this with onion raita.

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