Chettinad Vegetable Sevai

Instructions

1. 1

   Prepare the rice sevai according to package directions. This typically involves soaking in hot water for 3-5 minutes, then draining completely in a colander. Fluff gently with a fork to separate the strands and set aside.

2. 2

   Prepare the fresh Chettinad masala powder. In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies. Dry roast for 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them. Remove from heat, let them cool completely, then grind to a fine powder in a spice grinder.

3. 3

   Heat sesame oil in a large kadai or pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the urad dal and chana dal, and sauté for about 1 minute until they turn light golden brown.

4. 4

   Add the curry leaves and asafoetida, and sauté for 15-20 seconds. Then, add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears. Add the mixed vegetables, turmeric powder, and salt. Stir well to combine.

6. 6

   Sprinkle 1/4 cup of water over the vegetables. Cover the pan and cook for 5-7 minutes on medium-low heat, or until the vegetables are tender but still retain a slight crunch. Uncover and cook for another minute if there is any excess water.

7. 7

   Add the freshly ground Chettinad masala powder to the cooked vegetables. Sauté for one minute, allowing the spices to release their aroma and coat the vegetables.

8. 8

   Add the prepared sevai to the pan. Gently toss everything together until the sevai is evenly coated with the masala and vegetables. Be careful not to break the strands. Cook for 2 more minutes, allowing the flavors to meld.

9. 9

   Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve the Chettinad Vegetable Sevai hot with coconut chutney or a simple raita.