Mint Sevai (Idiyappam) / Mint Rice noodles

I am big fan of Mint. My family is warming up to it recently. I wanted to take advantage of that and make more Mint leaves based dishes. I had some Mint leaves in the fridge for sometime. I wanted to do the Mint powder and coincidentally I had some left over idiayappam or sevai so I have tried making Mint Sevai. It is real hit. Try it out


For Mint Powder:

Mint leaves - 1 cup (take out just the leaves and wash. Let it dry out make sure there is no moisture in it)
Urad dhal - 1 tablespoon
Bengal gram dhal - 3/4 tablespoon
Red chillies - 3-5 (adjust to your spice level)
Asafoetida- pinch
Tamarind -  1/2 marble size
Salt to taste
Oil - 1.5 teaspoon

For Mint Sevai

Left over Rice Idiyappam or rice noodle - 1 Cup (cut into 1/2 inch pieces)
Mint powder - 1 tablespoon (Add more if it is too plain for me 1 tablespoon is good enough)
Oil - 1/2 teaspoon
Mustrad seeds - 1/4 teaspoon
Urad dhal - 1/2 teaspoon
Curry leaves - 10-15
Cashew nuts and peanut - 1 tablespoon


Heat a pan and add 1 teaspoon of oil. Add urad dhal / bengal gram dhal and red chillies. Fry till dhal is brown in color. Keep it aside. Add rest of the oil and add Mint leaves and fry till Mint leaves are crisp. Add it to the fried dhal. Let it cool down. Add asafoetida, tamarind and salt to fried ingredients and grind to fine powder. Store it in Air tight container
Heat the pan and add 1/2 teaspoon of oil. Add mustard seeds. Let it pop add urad dhal and curry leaves fry till dhal is brown in color. Add mint powder and fry for a min. Add cut idiyappam mix well. Add nuts ad mix well. Let it cook for another 2-3 mins
Serve hot