Ulundu Sevai

Have you read the story of my attempt to make idiyappam? Do read it. Now I equipped myself with a new device (one which rotates in the hand), courtesy my friend who came back from her India trip. The story was slightly better cause I managed without husband at home. But I still struggled. I found it difficult to hold as it was hot and also slippery.

For many, the words sevai and idiyappam are synonymous. Technically they are not the same. To begin with I differentiate them as Idiyappam being a kerala dish and sevai being a tamil dish. That is also not true. Sevai though not made by malayalees, idiyappam I have learnt many tamilians make. So coming to some actual differences. Idiappam is made of Raw rice and Sevai with Boiled rice. Idiappam - you make a dough, press and then steam into idli plates. Sevai - you make dough, steam and then press ready to eat. Not sure if many of you will agree with me. Let me know what you think.

I am not going to describe how to make sevai. Just a small post describing how to make Ullundu sevai. This is a variety like making Lemon sevai, coconut sevai etc. It is a new recipe to me that I learnt from my mother in law. To be honest I am not a big fan of this. But my husband loves this soooo much. His mom always makes a batch of this whenever she makes variety sevai. Luckily for me there will always be 4-5 varieties of sevai, I can get away with eating just a little bit of this. My son also liked this when I made it.



Ingredients

Whole Urad Dal 1 cup
Green chillies 2
mustard 1 tsp
hing
salt
oil

Method of Preparation

1. Soak the Urad dal for an hour.

2. Drain and grind into a course paste with salt and green chillies.

3. Make balls of it and steam in idli plates for 8-10 minutes. Crumble and keep aside.

4. Heat oil in a pan and add the mustard. When it sputters, add the hing and crumbled urad.

5. Saute for a few minutes till it cooks a bit. Make sure it does not become really hard.

6. Mix with sevai and enjoy!!