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 Mangalorean chicken curry featuring a rich, aromatic coconut and spice masala. Tender chicken pieces are simmered in a tangy, spicy gravy, making it a perfect partner for neer dosa or steamed rice.
Aromatic lemon shevai with protein-packed Kori Gassi - a soul-satisfying meal to kickstart your day!
This mangalorean dish is perfect for breakfast. With 732.87 calories and 36.21g 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.
426cal
30gprotein
14gcarbs
29gfat
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder (For marination)
1 tsp Red Chili Powder (For marination)
0.5 tsp Salt (For marination)
1 tbsp Lemon Juice (For marination)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
7 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
1.5 cup Fresh Coconut (Grated)
1 small Onion (Roughly chopped, for masala paste)
6 cloves Garlic
1 inch Ginger
1 tsp Tamarind Paste
2 tbsp Ghee (Can substitute with coconut oil)
1.5 cup Water (Adjust for desired consistency)
0.5 tsp Jaggery (Optional, to balance flavors)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 20-30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Roast the Masala Spices
Heat a small, dry pan over low-medium heat.
Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Dry roast for 2-3 minutes, stirring continuously, until they release a fragrant aroma.
Add the dried red chilies and continue to roast for another minute until they are crisp and slightly puffed. Be careful not to burn them.
Remove the spices from the pan and let them cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a high-speed blender or grinder.
Add the grated coconut, roughly chopped small onion, garlic cloves, ginger, and tamarind paste.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to achieve a silky consistency.
4
Cook the Curry
Heat ghee or coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped medium onion and sauté for 5-7 minutes until it becomes soft and golden brown.
Add the marinated chicken pieces to the pot. Sear for 4-5 minutes, turning occasionally, until lightly browned on all sides.
Pour in the ground masala paste. Stir well and cook for 5-6 minutes, stirring frequently, until the masala is fragrant and you see oil separating from the edges.
Add 1.5 cups of water, 1 tsp of salt (or to taste), and the optional jaggery. Stir everything together to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
Stir in the fresh curry leaves and simmer for 2 more minutes to infuse their flavor.
5
Garnish and Serve
Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
Let the Kori Gassi rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
Serve hot with traditional accompaniments like Neer Dosa, Pundi (rice dumplings), or steamed rice.
