Ingredients:
2 cups sevai or boiled semiya
1 tbs groundnuts
1 tbs chana dal
tsp mustard seeds
1 sprig curry leaves
3 red chillies broken
2 tbs of tamarind paste mixed in cup water
tsp tumeric powder
Salt to taste
tsp of asafetida powder
1 tsp fenugreek seeds roas ted and powdered
2 tbs gingelly oil
2 tbs of fresh coconut (optional
Little coriander leaves for garnishing
Method:
Heat a wok add the oil, then add the mustard seeds,
Chana dal, groundnuts, curry leaves, and dry chillies.
Now add the tamarind juice, the tumeric powder
And salt. Cook until it is thickened.
The oil should rise to the top.
Now add fenugreek and asafetida powder. Stir well.
Add enough of this masala to the boiled semiya or sevai
Garnish with fresh coconut and coriander leaves.
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