KOTHAMALLI SEVAI

Kothamalli podi or kothamalli chutney (dry) is normally made by South Indians.  It goes along with  dal rice, curd rice.  I love to mix this podi with curd and have it along with any kind of dosa specially wheat flour dosa, idli, upma kozhukkattai.  Instead of having pickles, this podi is a nice accompaniment with molagootal too.  

I always try some thing which is very unique.  One day when I ran out of vegetables and nothing was there for making breakfast except some sevai with me, I tried this combination and was loved by everyone at home.  So thought of sharing with you all.  What you need is some kothamalli podi, sevai and some peanuts.  Your lovely breakfast is ready.

Other varieites of sevai:  limbu sevai,  amaranth sevai, coconut sevai, pickled sevai

 Let us look at the recipe now:

INGREDIENTS:

100 gms rice sevai 
2 small lemon sized ball of  kothamalli podi 
3 tbsp roasted peanut
1 tsp mustard seeds
1 tsp urid dal
4 tbsp oil
2 tbsp fried cashews
few curry leaves
generous pinch of asafoetida
2 tbsp chopped coriander  leaves
salt as per taste
grated coconut for garnishing. (optional)

METHOD:

HOW TO COOK SEVAI:


We get ready made sevai in the market.  take 100 gms of that.  Boil around 3 cups of water with  one tsp salt and oil.  put the sevai in it, switch off gas, cover and keep it for 5 minutes, drain the entire water.


Heat oil in kadai.  Add mustard seeds, urid dal and peanuts.  when it is done, spread the kothamalli podi in it.  Add  the asafoetida, cooked sevai, mix well. remvoe from the kadai, garnish with chopped coriander leaves, fried cashews. serve hot with any kind of chutney, papad etc. 

 You can add grated coconut too.

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