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Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
For 4 servings
Prepare the rice sevai according to package directions. This typically involves soaking in hot water for 3-5 minutes, then draining completely in a colander. Fluff gently with a fork to separate the strands and set aside.
Prepare the fresh Chettinad masala powder. In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies. Dry roast for 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them. Remove from heat, let them cool completely, then grind to a fine powder in a spice grinder.
Heat sesame oil in a large kadai or pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the urad dal and chana dal, and sauté for about 1 minute until they turn light golden brown.
Add the curry leaves and asafoetida, and sauté for 15-20 seconds. Then, add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears. Add the mixed vegetables, turmeric powder, and salt. Stir well to combine.
Sprinkle 1/4 cup of water over the vegetables. Cover the pan and cook for 5-7 minutes on medium-low heat, or until the vegetables are tender but still retain a slight crunch. Uncover and cook for another minute if there is any excess water.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 362.66 calories per serving with 6.92g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Add the freshly ground Chettinad masala powder to the cooked vegetables. Sauté for one minute, allowing the spices to release their aroma and coat the vegetables.
Add the prepared sevai to the pan. Gently toss everything together until the sevai is evenly coated with the masala and vegetables. Be careful not to break the strands. Cook for 2 more minutes, allowing the flavors to meld.
Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve the Chettinad Vegetable Sevai hot with coconut chutney or a simple raita.
Add 100g of cubed paneer or crumbled tofu along with the vegetables for a more substantial meal.
Add 2 tablespoons of roasted peanuts or cashews during the tempering stage for extra texture and flavor.
Substitute rice sevai with ragi (finger millet) or other millet-based sevai for a different nutritional profile.
Add 1 cup of sliced mushrooms along with the onions and sauté until they release their water and brown slightly.
The variety of vegetables like carrots, beans, and peas makes this dish a good source of dietary fiber, which aids digestion and promotes gut health.
The Chettinad spice blend, particularly black peppercorns and red chilies, contains compounds like piperine and capsaicin which can help boost metabolism.
Spices like turmeric (containing curcumin), cloves, and cinnamon are well-known for their potent anti-inflammatory and antioxidant properties.
Rice sevai is a source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
One serving of Chettinad Vegetable Sevai (approximately 1.5 cups or 175g) contains around 280-320 calories, depending on the amount of oil and specific vegetables used.
Yes, it is a relatively healthy dish. It's packed with vegetables, providing fiber and vitamins. The spices used have various health benefits. It's a balanced meal combining carbohydrates, fats, and plant-based nutrients.
Yes, you can use a good quality store-bought Chettinad masala powder to save time. Use about 2-3 teaspoons, or as per the package instructions. However, freshly ground masala provides a more vibrant and authentic flavor.
The key is to follow the package instructions precisely. Do not over-soak or overcook the sevai. Drain it thoroughly in a colander and fluff it with a fork immediately to separate the strands. Let it cool slightly before adding it to the pan.
This recipe is naturally vegan as it uses plant-based ingredients like rice sevai, vegetables, and oil. Just ensure your asafoetida brand is gluten-free and does not contain any dairy-derived fillers if you have those specific concerns.
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