Tomato Sevai

With the leftover Idiyappam, I made a quick and delicious ‘Tomato Sevai’ for breakfast today. Breakfast is a meal that I most often miss because of lack of time. We do have some good breakfasts/brunch over the weekend. Even this tomato sevai, I was in so much hurry, that I just made a quick click. I didn’t have time to plate and photograph it properly. This is a very easy item to put together, but incredibly flavorful.

Ingredients:
Leftover Idiyappam – 2 cups
1 tbsp gingelly oil
1/2 tsp mustard
1/2 tsp urad dal
1 tsp channa dal
1 onion finely chopped
3 large green chillies, slit
1 large tomato finely chopped
1 sprig curry leaves
cilantro, chopped
salt to taste

Method:
Rub 1/2 tbsp of oil over the leftover idiyappam, sprinkle with 1 tbsp hot water. Mix to combine. Set aside. Leftover idiyappam tends to dry out and this sort of brings it back to a fresh state, ready to absorb the flavors from the onion and tomato mixture.

Heat the remaining 1/2 tbsp oil. Add the mustard seeds, let splutter. Add the urad dal and channa dal. When the dals turn brown, add the slit green chillies and chopped onion. Saute until the onion is soft and translucent. Add the chopped tomato and salt. Cook until the tomatoes are soft and pulpy. Add the leftover idiyappam and mix thoroughly until the juices from the tomato and onion are absorbed by the idiyappam. Saute for about 2 minutes, until the whole mixture, heats through and the flavors meld. Serve hot.

Verdict: This was a great welcome compared to the ‘blah’ cereal breakfast that is the usual on weekdays. The spicy tangy taste from the sevai awakened the senses and truly made it a good morning.

Sending this to the ‘Healing Foods – Tomatoes’ Event, a series of Events originally started by Siri and to ‘Scrumptious Delights from Leftovers’ Event.

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