Tangy South Indian Tomato Sevai Recipe

About this recipe

Tangy South Indian Tomato Sevai is a delightful breakfast dish made with thin rice noodles and a tangy tomato-based masala. This quick and flavorful recipe is perfect for busy professionals looking for a wholesome, warm, and satisfying meal to start their day. Infused with traditional South Indian spices, the sevai is light yet filling, bursting with the aroma of curry leaves and the subtle nuttiness of mustard seeds. The simplicity of this meal allows the natural flavors of tomatoes to shine, making it a perfect choice for vegetarians or anyone craving authentic Indian comfort food.

Ingredients

• 500 g Tomato - Hybrid
• 500 g Urad Dal
• 500 g Chana Dal
• 1 liter Sunflower Oil
• 100 g Coriander Leaves
• 50 g Asafoetida Powder
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Cook the rice sevai as per the package instructions, drain, and set aside to cool slightly.
2. 2. Heat 2 tablespoons of oil in a large pan on medium heat. Add mustard seeds and let them splutter.
3. 3. Add urad dal, chana dal, and curry leaves to the pan. Sauté for 1-2 minutes until the dals turn golden brown.
4. 4. Stir in the asafoetida, green chilies, and chopped tomatoes. Cook for 5-7 minutes until the tomatoes soften and release their juices.
5. 5. Add turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes to let the spices blend.
6. 6. Gently fold the cooked rice sevai into the tomato mixture. Toss until the sevai is evenly coated with the masala.
7. 7. Cook for an additional 2-3 minutes on low heat, stirring occasionally to prevent sticking.
8. 8. Remove from heat, garnish with fresh coriander leaves, and serve hot.