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.

How to make Tangy South Indian Tomato Sevai

1. Cook the sevai. Cook the rice sevai according to the package instructions, drain it and set it aside to cool slightly.
2. Temper the dals. Heat 2 tablespoons of oil in a large pan over medium heat, let mustard seeds splutter, then add urad dal, chana dal and curry leaves and sauté 1-2 minutes until golden brown.
3. Cook the tomatoes. Stir in asafoetida, green chilies and chopped tomatoes and cook 5-7 minutes until soft and juicy, then add turmeric, red chili powder and salt for 2 minutes.
4. Toss in the sevai. Gently fold the cooked sevai into the tomato mixture, toss until coated with the masala, then cook 2-3 minutes on low heat, stirring to prevent sticking.
5. Garnish and serve. Remove from the heat, garnish generously with fresh coriander leaves, and serve the tomato sevai hot as a tangy South Indian dish.

Frequently asked questions

What is the total time required to make Tangy South Indian Tomato Sevai?

The total time required is 35 minutes, including 15 minutes of prep time and 20 minutes of cook time.

Can I make Tangy South Indian Tomato Sevai ahead of time or store it?

Yes, you can prepare it ahead and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

What can I serve with Tangy South Indian Tomato Sevai?

Serve it with coconut chutney or a side of yogurt for a complete South Indian breakfast experience.

Is there a substitution for asafoetida in this recipe?

If you don't have asafoetida, you can skip it; however, it adds a unique flavor to the dish.