Ingredients Rice Sevai - 3 cups (Idiyappam) Tamarind paste - small lemon size soak in 1/3 cup hot water

and extract juic e Jaggery - 1/2 tsp (optional) Roasted peanuts - fistful Salt to taste For tempering/poppu/tadka: Mustard seeds - 1/2 tsp Split gram dal - 1 tsp Chana dal - 1 tbsp Red chilies - 2, tear and de-seed Curry leaves - 1 sprig Asafoetida - 1/4 tsp Oil - 1 1/2 tbsps Method If using home made idiyappam, light loosen the rice noodles without crushing them. Set aside. Heat oil in a heavy bottomed vessel, add mustard seeds and allow to splutter . Add spilt gram dal, chana dal and asafoetida and allow the dals to turn red. A dd curry leaves and dry red chilies and immediately add the tamarind paste and t urmeric powder. Allow the paste to cook on low flametill rawness disappears. Add salt, roast ed peanuts and jaggery and mix well. Add the rice noodles and toss to coat. Mix well but do not over mix. Cook fo r a minute, turn off flame and remove to a serving bowl. Serve warm. Tips If using store bought rice sevai, cook them in lots of hot salted water till they turn soft but not mushy. Strain and allow the water to drain. Use the cook ed rice sevai as required. Another variation is to garnish the puli sevai with fresh grated coconut. Another variation is to add a tbsp of sambar powder to the tamarind base and mix well.