Method:     Instant rice sevai | rice noodles   3/4 cup     Dhaniya | coriander seeds   1 tsp     Urad dal     1/2 tsp     Channa dal   1/2 tsp     Red chilli  1     Grated coconut    2 tsp     Curry leaves   10-12     Oil   1 tsp     Mustard seeds    1/4 tsp     Peanuts     1 tsp     Cashew nuts   3     Salt    to taste   

Cook the sevai according to the packet instructions. Actually just put them in very hot water for 2 minutes and drain the water. add 2 drops of oil to this and mix well and keep aside.

Dry roast the coriander seeds, red chilli, channa dal and urad dal. When it turns golden brown add the coconut and the curry leaves. Roast for 2 minutes in a low flame and switch it off. Do not burn the curry leaves.

Add oil in the pan and temper with mustard seeds, peanuts and cashew nuts. Add this to the cooked idiyappam. Add salt to taste. Grind the roasted ingredients into a coarse paste. Do not add water.

Add this to the sevai. Mix well with dry clean hands.

Curry leaves idiyappam is ready to serve.

Notes:

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