- Cook and keep sevai ready. Finely chop green chilli, carrot and coriander leaves. Heat a kadai with oil and temper with mustard, cumin seeds and curry leaves. Add onion and fry until transparent. In goes ginger garlic paste and give it a fry. Add chopped tomatoes if adding. All the powders – turmeric, garam masala, red chilli, biryani and garam masala. Fry for a minute. Add carrot and green peas, required salt and ¼ cup water. Cook covered for 2- 4 minutes. Once the veggies are done, add cooked idiyappam. Toss well until the masala coats the idiyappam well. Garnish with coriander leaves.