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 creamy and aromatic Goan coconut curry made from freshly ground spices and coconut. This comforting vegetarian dish, subtly tangy from tamarind, is a coastal classic best enjoyed with hot steamed rice.
Creamy Shevai with sweet Narla Ros – a comforting, quick to make meal that feels like a treat!
This konkani dish is perfect for breakfast. With 593.75 calories and 9.989999999999998g 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.
287cal
4gprotein
29gcarbs
19gfat
Ingredients
1.5 cup Freshly Grated Coconut (Packed tightly)
5 pcs Dried Kashmiri Red Chilies (Stems removed, adjust to taste)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
0.5 tsp Turmeric Powder
1 inch Ginger (Roughly chopped)
3 cloves Garlic (Roughly chopped)
1 tbsp Tamarind (Seedless, soaked in 1/4 cup warm water)
2 tbsp Coconut Oil (Divided)
1 pcs Onion (Medium, finely chopped)
2 pcs Potatoes (Medium, peeled and cut into 1-inch cubes)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves
1.25 tsp Salt (Or to taste)
3 cup Water (Approx. for grinding and curry)
Instructions
1
Prepare the Masala Paste
In a blender, combine the freshly grated coconut, dried Kashmiri red chilies, coriander seeds, cumin seeds, black peppercorns, turmeric powder, ginger, and garlic.
Squeeze the soaked tamarind to extract its pulp into the blender, discarding the fibers. Add about 1/2 to 1 cup of water.
Blend for 3-4 minutes, scraping down the sides occasionally, until you have a very smooth, fine paste. Set aside.
2
Sauté Aromatics and Vegetables
Heat 1.5 tablespoons of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the cubed potatoes and cook for another 2-3 minutes, stirring occasionally.
3
Simmer the Curry
Pour the ground coconut masala paste into the pot with the potatoes. Sauté for 1 minute, stirring continuously.
Rinse the blender jar with the remaining 2 cups of water and add this water to the pot. Stir well to combine everything.
Add salt to taste and bring the curry to a gentle boil.
Once it starts boiling, immediately reduce the heat to low. Cover the pot and let it simmer gently for 15-18 minutes, or until the potatoes are tender and the raw aroma of the masala has disappeared. Avoid boiling vigorously to prevent the coconut milk from splitting.
4
Prepare and Add the Tempering (Tadka)
In a small pan (tadka pan), heat the remaining 0.5 tablespoon of coconut oil over medium-high heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the curry leaves and let them sizzle for a few seconds. Be careful as they may pop.
Immediately pour this hot tempering over the simmering curry. Stir gently to incorporate.
5
Rest and Serve
Turn off the heat and let the Narla Ros rest, covered, for at least 10 minutes. This allows the flavors to meld and deepen.
