When we were growing up, there was no concept of "tiffin". Amma says that we were always too impatient to wait for her to make anything. We'd have a glass of milk after school and rush out to play, only to come back in time for dinner. Sometimes, the traditional "tiffin" items would be served at dinner time. Those were nights to look forward to.
Since I am still not in the habit of making an evening "tiffin", I try and make these at breakfast. They add variety to my mornings and are quite easy to prepare. Need I say more?
I tried making this rice sevai with the puliyodarai twist sometime ago. I really enjoyed the dish. It was as tasty as it was inviting.
1 cup Rice Sevai, prepared according to instructions on the pack
1 tbsp Gingelly (Til/Sesame) Oil
¼ tsp Mustard Seeds
¼ tsp Asafoetida
7-8 Curry Leaves
½ tsp Urad Dal
½ tsp Chana Dal
½ tsp Turmeric Powder
¼ cup Peanuts
2 tbsp Tamarind Paste
3-4 Red Chillies
Salt to taste
Heat the oil in a kadhai and add the urad dal, chana dal, mustard seeds and asafoetida. When the mustard splutters, add the red chillies, curry leaves and peanuts. Fry for a couple of minutes. Add the turmeric powder and the tamarind paste. Add about ½ a cup of water and bring the mixture to a boil. Add salt and when the mixture thickens to about half the original volume, stir in the rice sevai and take off the flame immediately.
Serve with some appalams or crisps. This recipe is good for two people as a breakfast dish or as a snack.