CARROT SEVAI||CARROT IDIYAPPAM(காரட் சேவை )

CARROT SEVAI||CARROT IDIYAPPAM

Carrot Sevai/Carrot idiyappam(காரட் சேவை )) is one of the delicious and easy to make sevai variety. For spicy version we can serve this tasty yet different than our normal lemon or puli sevai.

I have tasted this first time at my sister’s house, where her MIL prepared this. I got this recipe from her. She added boiled green gram to this. But I skipped that. If you want u can add to make it more tasty.

Please check the below links if you are interested.

•          Idiyappam with Coconut milk
•          Sweet sevai using Jaggery

VIDEO RECIPE:

CARROT SEVAI

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

SERVES: 2 PERSONS |PREPARATION TIME: 5 Min| COOKING TIME: 10 MIN

INGREDIENTS:

Idiyappam (Crumbled)               1 cup

Onion                                                 1

Carrot (shredded)                      1 cup

Green chilly                              2

For Tempering:

Oil                                            ½ tsp

Mustard Seeds                                    ½ tsp

Urad dhal                                 1 tsp

Curry leaves                              few leaves

*tsp: Teaspoon|||| *tbls: Table spoon

METHOD:

Finely chop Onions.

In a Kadai add oil and temper the items under “for tempering “ in ingredient list.

Add Onion and Green Chillies . Sauté well.

Once onion becomes translucent add carrot and sauté well.

Add few table spoon of water if required. For me moisture in the carrot was enough.

Close with the lid and let the carrot to cook well for few minutes.

Add the crumbled idiyappam and mix well.

Garnish with finely chopped coriander leaves and serve hot.

VARIATIONS:

You can add a table spoon of boiled moong dhal to make it more delicious.

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ONION AND TOMATO CHUTNEY

ONION AND TOMATO CHUTNEY  

Tomato onion chutney is a very easy and tasty side dish for idly & dhosai. I didn’t have the thought of posting this recipe,because in tamilnadu, most of the people will know this recipe.

Actually my friend requested me to post this recipe. So am posting here. :)

It is a very basic recipe. With this you can make so many variations and each time the taste will also differ.

ONION TOMATO CHUTNEY

RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN |

SERVES: 2 PERSONS |PREPARATION TIME: 5 Min| COOKING TIME: 5 MIN

INGREDIENTS:

Onion                                        1

Tomato                                     1

Garlic                                       5 or 6 cloves

Oil                                            ½ tsp

Red chilly                                  3 or 4

Salt                                          As per your taste

For Tempering:

Oil                                            ½ tsp

Mustard Seeds                          ½ tsp

Urad dhal                                 1 tsp

Curry leaves                              few leaves

*tsp: Teaspoon|||| *tbls: Table spoon

METHOD:

Roughly chop onion and tomatoes keep other ingredients also ready.

In a Kadai add oil and roast red chillies and then add onion and garlic and sauté.

Once onion becomes translucent add chopped tomatoes.

Saute till the tomatoes become mushy.

Let it cool. Add required salt and grind in mixer with little water.

In kadai temper the items given for tempering and serve.

It Goes well with idly, dhosai and Adai.

VARIATIONS:

• You can add an inch piece of ginger also while grinding.
• You can add 1 tbls of Channa dhal or urad dhal or both ½ tbls. First roast them in ½ tsp oil and add while grinding.
• You can even add 1 tbls of shredded coconut while grinding.
• 1 tbls of Roasted Gram also while grinding.

*tbls: Tablespoon

NOTES:

• In this recipe I didn’t add tamarind. If you want more sour taste you can add little tamarind while grinding.
• You can add one more red chilly if you want it spicier.

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SWEET SEVAI/SWEET IDIYAPPAM(இனிப்பு சேவை/இனிப்பு இடியாப்பம்) USING JAGGERY

  

Idyiappam is a very easy dish and healthy dish. For guest visits also you can prepare this. With the basic idiyappam we can make various sevai recipes such as sweet sevai, lemon sevai, tomato sevai, carrot sevai etc.,

I have already posted the basic idiyappam recipe.

Please check the below link if you are interested.

Basic Idiyappam or Sevai Recipe

VIDEO RECIPE:

SWEET SEVAI/SWEET IDIYAPPAM

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

SERVES: 2 PERSONS |PREPARATION TIME: 5 Min| COOKING TIME: 10 Min

INGREDIENTS:

Idiyappam (crumbled)                                   1 cup

Jaggery                                                          ½ cup

Cardamom powder                                        ½ tsp

Water                                                             ½ cup

Coconut shredded                                         ½ cup

METHOD:

Keep the ingredients ready.

In a heavy bottomed pan take jaggery and water and heat till it dissolves.

Filter to remove the impurities. Transfer to the kadai and let it boil.

 Add coconut.Continue boiling till it becomes little thick. Add cardamom powder and mix.

Add sevai and mix until the syrup coats well.

Garnish with coconut and serve.

VARIATIONS

• You can directly mix jaggery and coconut with sevai.
• You can mix sugar also instead of jaggery.
• If you like the taste of milk then milk or coconut milk can be added.
• Even honey also can be used for sweetness.

NOTES:

• No need to make one string consistency for the syrup. Just let it boil and mix, that’s enough.
• If you want you can add cashews fried in ghee.

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IDIYAPPAM/இடியாப்பம் || SEVAI/சேவை- RECIPE WITH VIDEO AND STEP BY STEP PICTURES

IDIYAPPAM(இடியாப்பம் )/SEVAI(சேவை) WITH COCONUT MILK

IDIYAPPAM (இடியாப்பம்)OR SEVAI(சேவை) WITH COCONUT MILK

Idiyappam/இடியாப்பம் is a healthy food that can make for breakfast or dinner. It is easily digestible and also easy to make.
It is my all time favourite. Traditionally it is made by using the rice flour which undergone few process such grinding, steaming then sieving and at last drying. Using this flour we can make kozhukkattais also.

Though the process of making idiyappam flour seems lengthy it will make our idiyappam and kozhukkatais as very soft and tasty.

You can get the readymade idiyappam flour in shops. But in my house my MIL is still preparing her own idiyappam flour. So we never buy from shops.

We can eat as it is with coconut milk. Also it goes well with some spicy gravies such as Tomato kurma.

This idiyappam is the basis for preparing variety of sevai such as lemon sevai, sweet sevai, carrot sevai etc.,

You can prepare this with normal rice flour but it wont come as soft as idiyappam flour.

Please check the below links if you are interested.

SWEET SEVAI

TOMATO KURMA-SIDE DISH FOR IDIYAAPPAM

Video Recipe:

IDIYAPPAM/ SEVAI RECIPE TYPE: MAIN | CUISINE:SOUTH INDIAN | SERVES:3 PERSONS |PREPARATION TIME:5 Min| COOKING TIME:5 TO 7 Min INGREDIENTS: Idiyappam Flour                            2 cup Salt                                                 As per your taste Water                                             3 cups Oil                                                  For Greasing For Coconut Milk Coconut( shredded)                       1 cup Water                                             1cup Cardamom or Elachi powder         1 tsp Saffron                                            A pinch(optional) *tsp--Teaspoon METHOD: Keep all the ingredients ready. Boil water well. Add salt to the water and mix. In a broad bowl take the flour. Add the water little by little and mix with a spatula. After it get a soft dough stage, Grease your hands and scrape the sides. Use idiyappam achchu and make idiyappam in a greased idly plate. If you serve with coconut milk or gravies you can make as small discs. Or for preparing variety sevai you can make it as big disc and then crumble it. Cook in idli pot for 5 to 7 minutes. Remove from fire and serve hot with your favourite choice. Here i showed the idiyappam as small disks soaked in coconut milk. COCONUT MILK :  Grind the coconut scrapings or pieces as course paste. Mix warm water and filter. Or mix cold water, filter and then heat till warm. Mix sugar and cardamom powder.  Pour the milk on idiyappam and garnish with crushed saffron. Serve warm. NOTES:          Water ratio is depends on the flour type.           Water should be hot and enough boiled, because the flour have to be half cooked in the water itself.           If you add cold or warm water idiyappam will not be soft and it will become mushy.            Don’t add water at a time, add little by little. If it becomes little watery or sticky add more flour.           Cover the rest of the dough with a wet cloth or lid ,because it will become dry.

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