Lemon Sevai-Tomato Sevai-Coconut Sevai

Lemon Sevai-Ingredients
Cooked Idiyappam - 12
Lemon juice - 3spoons
Onion -1/2
Green Chilli - 2
Curry leaves ,Cilantro -to garnish
Mustard seed - 1/2 spoon
Turmeric powder - 1/4spoon
Red Chilli -2
Channa Dhal - 1 spoon
Urad dhal - 1 spoon
Sugar - 1/2spoon
Salt
Oil

Method
Heat the oil, add mustard seeds. Once they crackle add channa dhal,urad dhal and fry till they turn into golden colour.
Add the chopped onions,g.chillies,red chillies,curry leaves,turmeric powder and fry for a while.
Add sugar,salt and cook for a minute.
Add the idiyappam and fry on mediyam heat for 3 minutes. Finally add the lemon juice and mix well and switch off the stove. Garnish with cilantro.
Lemon Sevai is ready. Serve hot with Coconut chutney or pickle.

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Tomato Sevai-Ingredients
Cooked Idiyappam - 12
Tomato - 2
Onion -1/2
Green Chilli - 2
Curry leaves ,Cilantro -to garnish
Mustard seed - 1/2 spoon
Turmeric powder-1/4spoon
Red Chilli -2
Channa Dhal - 1 spoon
Urad dhal - 1 spoon
Sugar - 1/2spoon
Salt
Oil

Method
Heat the oil, add mustard seeds. Once they crackle add channa dhal,urad dhal and fry till they turn into golden colour.
Add the chopped onions,g.chillies,red chillies,curry leaves,turmeric powder and fry for a while.
Add the chopped tomatoes and cook till they become mushy.
Add sugar,salt and cook for a minute.
Add the idiyappam and fry on mediyam heat for 3 minutes.
Switch off the stove and garnish with cilantro.
Tomato sevai is ready. Serve hot with Coconut chutney or pickle.

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Coconut Sevai -Ingredients
Cooked Idiyappam - 12
Grated coc0nut -1/4 cup
Onion -1/2
Green Chilli - 2
Curry leaves ,Cilantro -to garnish
Mustard seed - 1/2 spoon
Red Chilli -2
Channa Dhal - 1 spoon
Urad dhal - 1 spoon
Sugar - 1/2spoon
Salt
Oil

Method
Heat the oil, add mustard seeds. Once they crackle add channa dhal,urad dhal and fry till they turn into golden colour.
Add the chopped onions,g.chillies,red chillies,curry leaves and fry for a while.
Add the graded coconut,sugar,salt and cook for a minute.
Add the idiyappam and fry on mediyam heat for 3 minutes.
Switch off the stove and garnish with cilantro.
Coconut sevai is ready. Serve hot with Coconut chutney or pickle.