Muttai Sevai

Instructions

1. 1

   Cook the Sevai: Bring a large pot of water to a rolling boil. Add the instant rice sevai and cook for 2-3 minutes, or according to package directions, until just tender. Immediately drain into a colander and rinse with cold water to stop the cooking process and prevent sticking. Fluff gently with a fork and set aside.

2. 2

   Prepare the Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Add the urad dal and sauté for 30-40 seconds until it turns a light golden brown. Immediately add the curry leaves and slit green chillies, and sauté for another 20 seconds until the leaves are crisp and fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.

4. 4

   Scramble the Eggs: Reduce the heat to medium-low. Push the onion mixture to one side of the pan. Crack the 4 eggs into the empty space. Sprinkle the turmeric powder, black pepper powder, and salt directly over the eggs. Let them set for 30 seconds, then gently scramble with a spatula. Continue to cook, gradually mixing with the onion mixture, until the eggs are cooked to a soft scramble (about 2-3 minutes). Avoid overcooking to keep them moist.

5. 5

   Combine and Finish: Add the cooked and fluffed sevai to the pan with the egg mixture. Gently toss everything together using two spatulas or a fork, ensuring the sevai strands are evenly coated without breaking them. Cook for 1-2 minutes, allowing the flavors to meld and the sevai to heat through.

6. 6

   Garnish and Serve: Turn off the heat. Squeeze the fresh lemon juice over the sevai and sprinkle with finely chopped coriander leaves. Give it one final gentle toss. Serve immediately while hot.