Paruppu Sevai | Thanjavur Special Paruppu Sevai | Lentil Rice Noodles | How to make Paruppu Sevai |Traditional Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

" Paruppu" means lentil in Tamil Language. 'Sevai' means rice noodles. The Paruppu Sevai is our in-house speciality dish. I make this Sevai  often as it is  tasty and is loved by each and every member of our family. The procedure to make the paruppu sevai is quite similar to the Ammani Kozhukkatai recipe.  I have used readymade sevai to make this recipe. This is a delicious and healthy traditional tiffin recipe . Do give it a try . 

Chef Tip:

When you make the paruppu sevai for a large gathering, you can grind the batter with water to idli batter consistency , grease idli plates and steam cook them for 15 -20 minutes. You can crumble the mixture with your hands, once it cools OR  Cool them and pulse them in a mixer for a uniform grainy texture . 

You can get readymade' rice sevai' in any Asian Grocery store. Do not confuse it with Vermicilli. 

Paruppu Sevai | Thanjavur Special Paruppu Sevai :

Preparation time : 1 hour

Cooking time : 40 minutes

Serves : 4

1 cup = 250 ml

Ingredients:

500 gms sevai/rice noodles ( I used ready made, cook as per instructions on the packet)

For the Usili:

 3/4 cup OR 200 gms  Pigeon peas dal / toor dal
 4-5 dry red chillies-3 to 4 ( adjust according to the variety of chilli that you use)
 1 tablespoon Sesame oil
 Salt to taste

For tempering :

2 teaspoons sesame oil
1/2 teaspoon mustard seeds

1 sprig curry leaves
pinch of asafoetida 

Method :

1. Soak the toor dal along with red chillies for one hour.

2. Grind them coarsely along with 1/4 cup water.

3. Mix salt , sesame oil and transfer it to a container and pressure cook it for upto 4 whistles and switch off.

4. In the mean time, cook the sevai according to instructions on the packet, drain and set it aside.

5. Once the pressure releases from the cooker, cool the ground dal mixture and pulse it in the mixie/food processor ( optional step, refer to the chef tip).

6. Heat a kadai/pan with sesame oil and temper with ingredients given.

7. Now add the dal mixture and fry over low heat till the dal is lightly crunchy.

Chef tip: You can add a teaspoon of oil to get extra crunch.

8. Stir in the cooked and drained sevai.

9. Adjust salt.

10. Mix well and cook covered for 3-4 minutes and switch off. The sevai will soft and lump free.

Your delicious Thanjavur Paruppu Sevai is ready to be served. The classic combination for Paruppu sevai is Coconut chutney and Mor Kuzhambu.

Happy Cooking !

With love,

Masterchefmom