A tangy and light South Indian breakfast made from rice vermicelli. Flavored with a classic tempering of mustard seeds, lentils, and fresh lemon juice, it's a quick and refreshing meal ready in under 30 minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
307cal
6gprotein
46gcarbs
11g
Ingredients
200 g Instant Rice Sevai (Also known as rice vermicelli sticks)
4 cup Water (For boiling the sevai, will be drained)
2 tbsp Sesame Oil (Gingelly oil is preferred for authentic flavor)
A classic Goan delight, this chicken curry features tender chicken pieces simmered in a fragrant and creamy coconut milk gravy. The freshly ground spice paste, or 'ros', gives it a unique, authentic flavor that pairs perfectly with steamed rice or Goan pao.
Tangy shevai with aromatic, protein-packed rosu. A perfectly spiced, soul-satisfying meal!
This konkani dish is perfect for snack. With 853.9200000000001 calories and 33.28g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
3 tbsp Lemon Juice (From 1-2 medium lemons, freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Cook the Rice Sevai
Bring 4 cups of water to a rolling boil in a large pot.
Add the instant rice sevai and cook for 2-3 minutes, or as per package instructions, until just tender. Be careful not to overcook.
Immediately drain the sevai into a colander and rinse thoroughly with cold running water. This crucial step stops the cooking process and prevents the strands from sticking together.
Gently fluff the sevai with a fork and set it aside to drain completely.
2
Prepare the Tempering (Tadka)
Heat sesame oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.
3
Sauté Aromatics and Spices
Add the slit green chilies and curry leaves to the pan. Sauté for about 30 seconds until the curry leaves become fragrant and crisp.
Lower the heat, then add the turmeric powder and hing. Stir for 10-15 seconds to cook the spices without burning them.
4
Combine and Finish
Add the cooked and drained sevai to the pan along with the salt.
Gently toss everything together for 2-3 minutes until the sevai is heated through and evenly coated with the yellow tempering. Use two spatulas or a light hand to avoid breaking the delicate strands.
Turn off the heat. Drizzle the fresh lemon juice over the sevai and sprinkle with finely chopped coriander leaves.
Give it one final gentle mix to combine. Serve immediately while warm for the best texture and flavor.
547cal
27gprotein
19gcarbs
42gfat
Ingredients
500 g Chicken (Bone-in, curry cut pieces)
1 cup Fresh Grated Coconut
5 pcs Kashmiri Red Chillies (Dried, for color and mild heat)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1 inch Ginger (Roughly chopped)
6 pcs Garlic Cloves (Roughly chopped)
3 tbsp Coconut Oil (Or vegetable oil)
2 pcs Onion (Medium, finely chopped)
1 pcs Tomato (Large, finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 tsp Tamarind Paste (Optional, for extra tang)
1 cup Thick Coconut Milk
1.5 cup Water (For the gravy)
1.25 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Roast Spices and Prepare Masala Paste (10 minutes)
In a dry pan over low-medium heat, roast the Kashmiri red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 2-3 minutes until fragrant. Swirl the pan frequently to prevent burning.
Remove the spices from the pan and allow them to cool completely.
Transfer the cooled spices to a high-speed blender or grinder. Add the fresh grated coconut, ginger, garlic, and turmeric powder.
Grind to a very fine, smooth paste. Add a few tablespoons of water, one at a time, as needed to facilitate grinding. The paste should be thick and smooth. Set aside.
2
Build the Curry Base (15 minutes)
Heat coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and a deep golden brown. This caramelization is key to the curry's flavor.
Add the chopped tomato and cook for another 5 minutes, until it breaks down and becomes soft and pulpy.
Add the chicken pieces to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, turning occasionally, until it's lightly browned on all sides.
Add the prepared masala paste to the chicken. Stir continuously and cook for 3-4 minutes until the raw aroma disappears and you see oil beginning to separate from the masala.
4
Simmer the Curry (25 minutes)
Pour in 1.5 cups of water, add salt to taste, the slit green chillies, and the optional tamarind paste. Stir everything well to combine.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes, or until the chicken is fully cooked and tender.
Stir in the thick coconut milk. Gently heat the curry for another 2-3 minutes on the lowest heat setting. Do not allow it to boil vigorously, as this can cause the coconut milk to curdle.
5
Garnish and Serve (2 minutes)
Taste the curry and adjust the salt if necessary.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, Goan pao, or sannas to soak up the delicious gravy.
