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 semi-dry curry featuring earthy mushrooms in a fragrant, spicy paste of roasted coconut and spices. A perfect side dish for rice or neer dosa.
Tangy lemon shevai with aromatic, perfectly spiced mushroom sukke
– a quick, energy-giving meal!
This konkani dish is perfect for lunch. With 543.6 calories and 11g 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.
236cal
5gprotein
16gcarbs
18gfat
Ingredients
500 g Mushrooms (Button or cremini, cleaned and quartered)
3 tbsp Coconut Oil
1 large Onion (Finely chopped)
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 tsp Jaggery (Grated or powdered)
1 tsp Salt (Or to taste)
0.5 cup Water (For cooking the curry)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 cup Grated Coconut (Fresh or frozen)
5 pcs Byadgi Red Chillies (For authentic color and mild heat)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste
Instructions
1
Roast the Masala Spices and Coconut
Heat a heavy-bottomed pan over low-medium heat. Add the Byadgi red chillies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.
Dry roast for 2-3 minutes, stirring frequently, until the spices are aromatic.
Add the grated coconut to the pan. Continue to roast, stirring constantly, for 5-7 minutes until the coconut turns a deep, reddish-golden brown. Ensure it doesn't burn.
Remove the mixture from the heat and spread it on a plate to cool down completely.
2
Grind the Sukke Masala Paste
Once cooled, transfer the roasted ingredients to a grinder jar.
Add the turmeric powder and tamarind paste.
Grind to a thick, slightly coarse paste. Add 2-3 tablespoons of water only if needed to help the blades move.
3
Prepare the Curry Base
Heat coconut oil in a wide pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it becomes soft and translucent.
4
Cook the Mushrooms
Add the quartered mushrooms to the pan. Sprinkle a pinch of salt over them to help draw out moisture.
Sauté on medium-high heat for 5-7 minutes. The mushrooms will release water and then start to brown slightly as the water evaporates.
5
Combine and Finish the Sukke
Reduce the heat to low. Add the ground masala paste, the remaining salt, and the jaggery to the pan.
Mix everything thoroughly, ensuring the mushrooms are well-coated with the masala. Sauté for 2-3 minutes until the raw smell of the masala disappears.
Pour in 1/2 cup of water, stir well, and bring to a gentle simmer.
Cover the pan and cook on low heat for 8-10 minutes, or until the mushrooms are tender and the curry has reached a thick, semi-dry consistency, with the masala clinging to the mushrooms.
If there's excess liquid, remove the lid and cook for another 2-3 minutes to let it evaporate.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Mushroom Sukke rest for 5-10 minutes to allow the flavors to meld together.
Serve hot as a side dish with steamed rice, neer dosa, or chapatis.
