This is a Sevai with a zing...tomatoes and red bell peppers add a soft and crunchy texture to the Sevai. Please check out my other sevai varieties:
Onion Sevai, Urad dhal Sevai, Tamarind Sevai, Vegetable-dhal sevai, Curry-Coriander leaves Sevai, Lemon Sevai, Coconut sevai and Sesame seeds jaggery sevai.
Tomatoes reduce heart disease, are rich in minerals and vitamins, they naturally enhance flavor, dense in phyto nutrients, improve digestion, prevent constipation, prevent kidney and gall bladder stones, take care of skin health and the lustre of hair, reduce blood clot risks, protect vision and degenarative eye disease, prevent stroke, and last but not the least, prevent prostrate and breast cancer.
While coconut and lemon sevai are considered to be very tradiotional ones, this is a kind of Sevai, which is different in taste, and I am sharing the great recipe.
Please check out my Glossary for any unknown terms
Onion Sevai, Urad dhal Sevai, Tamarind Sevai, Vegetable-dhal sevai, Curry-Coriander leaves Sevai, Lemon Sevai, Coconut sevai and Sesame seeds jaggery sevai.
Tomatoes reduce heart disease, are rich in minerals and vitamins, they naturally enhance flavor, dense in phyto nutrients, improve digestion, prevent constipation, prevent kidney and gall bladder stones, take care of skin health and the lustre of hair, reduce blood clot risks, protect vision and degenarative eye disease, prevent stroke, and last but not the least, prevent prostrate and breast cancer.
While coconut and lemon sevai are considered to be very tradiotional ones, this is a kind of Sevai, which is different in taste, and I am sharing the great recipe.
Please check out my Glossary for any unknown terms
Ingredients
Sevai made from 3/4 cup rice. How to make Sevai? Look here
Tomatoes - 3-4, chopped fine
Onion - 1, chopped fine
Small red bell pepper - 1, chopped fine
Green chilli - 1-2, slit
Sambar powder - 1 tsp
Salt to taste
To Season
Cooking oil - 3 tsps
Hing/safoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Coriander leaves for garnishing
Recipe Cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts
Rice soaking - Over night
Time to prepare Sevai batter, cooking etc - 1 hour
The squeezed out Sevai has been kept in a colander, so that it will cool down soon
All the above mentioned seasonings done in a pan
Green chilli, onions and red bell peppers added, and sauteed well
Now, add the chopped tomatoes, sambar powder and salt to taste
Wait till the tomatoes turn mushy. Switch off and let it cool down.
Now, add the sevai, which would have cooled down by now.
Mix well
Serve this tasty sevai , garnished with coriander leaves / cilantro, with any chutney or more kuzhambu
This post first appeared in www.malpatskitchen.com
Notes
*If you want it to be spicier, add 1-2 more green chillies.
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