Sweet and Kara lemon Idiyappam / Sevai is one of the easiest breakfast or dinner dish to make if you have the dry store bought idiyappam packet at home. On a good day, I try to reach home by 04:30 PM to beat the terrible 101 freeway commute. If I reach as planned, I get into my next role which is being the responsible mom :-). I make fresh dinner whenever possible. On this particular day, I made sweet/inipu and kara idiyappam. Or simply, lemon sewai.
First step to make delicious lemon idiyappam is to boil the water. Pour the pipping hot water enough to cover the dry idiyappam. Cover and let it hydrate itself.
Inippu idiyappam was made with sugar, ghee, cardamom powder and fresh coconut while kara lemon idiyappam was made like lemon rice. I served it with coconut thogayal chutney. I ran out of fresh coconut and had only dry unsweetened dessicated coconut in pantry. I don’t like the taste of desiccated coconut in the regular white chutney that we make for idli. Instead I made it like thogayal and diluted it with water for chutney consistency. We ate our dinner with chai.
Idiyappam / Sevai – Two Ways
- 1 packet Concord Idiyappam packet from Indian grocery store
- Hot water to cook it
- Bowl and a plate to cover it
- Plate to serve
- Boil the water
- Place the dry idiyappam in a large bowl
- Pour the pipping hot water enough to cover the dry idiyappam.
- Cover and let it rest for 15 minutes.
- Mix well with a fork
- Run it through a colander and transfer to a wide plate
- Let it cool and set them aside
Kara Lemon Idiyappam
- Heat oil in a kadai. Once hot, add the mustard seeds and let it splutter.
- Then add the urad dhal, ginger, asafoetida, curry leaves, green chillies and saute for couple of minutes.
- Add the turmeric powder, salt and lemon zest and give a complete mix. Cook till the raw smell disappears.
- Turn the flame off and squeeze the lemons. Check for salt. Add the cold rice and mix well.
- 1 tsp oil
- 1 tbsp oil for tempering
- 3 dry red chillies
- 1/2 cup urad dahl
- 1/2 cup dry coconut
- 1 tbsp tamarind paste
- Salt to taste
- 1 cup Water, as needed
- 1 tsp mustard seeds
- 10 curry leaves
- 1/4 tsp asafoetida
- Heat oil in a kadai. Once hot add the dry red chillies and saute for a minute.
- Add urad dhal and cook it until roasted. It takes about 15 minutes on medium heat
- Switch off the flame and add tamarind paste and coconut.
- Once cooled, grind to a paste with water. Add salt and mix well to combine.
- For tempering, heat oil and add mustard seeds, asafotida and curry leaves. Cook for a minute. Pour this over the chutney and serve.