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A delicious South Indian scramble of soft rice vermicelli, fluffy eggs, and aromatic spices. This quick and flavorful one-pan meal is perfect for a hearty breakfast or a light dinner, ready in under 30 minutes.
For 4 servings
Prepare the Shevai: Cook the rice shevai according to package directions. This typically involves soaking it in hot water for 3-5 minutes. Once soft, drain it completely in a colander. Gently fluff the strands with a fork to prevent clumping and set aside.
Make the Tempering (Tadka): Heat oil in a large, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter, about 30 seconds. Add the urad dal and sauté for about a minute until it turns a light golden brown. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onions to the pan. Sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for one minute more, stirring continuously, until the raw aroma disappears.
Cook the Masala Base: Add the chopped tomatoes and cook for 4-5 minutes, until they break down and become soft and mushy. Now, add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture.
Scramble the Eggs: Push the masala to one side of the pan. Pour the lightly beaten eggs into the empty space. Let them set for about 30 seconds, then gently scramble them. Once the eggs are about 80% cooked (still slightly soft), mix them thoroughly with the masala.
Combine and Finish: Add the cooked and fluffed shevai to the pan. Gently toss everything together, ensuring the shevai is evenly coated with the egg masala without breaking the strands. Cook for another 2-3 minutes for the flavors to meld. Garnish with fresh coriander leaves and serve immediately.
A delicious South Indian scramble of soft rice vermicelli, fluffy eggs, and aromatic spices. This quick and flavorful one-pan meal is perfect for a hearty breakfast or a light dinner, ready in under 30 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 400.31 calories per serving with 11.58g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Omit the eggs and add a cup of mixed vegetables like carrots, peas, beans, and bell peppers. Sauté them after the onions until tender.
Add 200g of small, boneless chicken pieces after sautéing the onions. Cook until the chicken is done before adding the tomatoes and spices. Omit the eggs or add them as well for a protein-packed meal.
Add 1 teaspoon of fennel seeds (saunf) with the mustard seeds and 1 teaspoon of Chettinad masala powder along with the other spices for a distinct, aromatic flavor.
For a vegan version, replace the eggs with 200g of crumbled firm tofu. Add it after the masala is cooked and sauté for 4-5 minutes.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates from the rice vermicelli offer a steady release of energy, making this a fulfilling meal that keeps you energized.
Spices like turmeric, along with aromatics like onion, ginger, and garlic, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Yes, it is a relatively healthy and balanced meal. It provides a good mix of carbohydrates from the rice vermicelli for energy, high-quality protein from the eggs for muscle maintenance, and vitamins and minerals from the vegetables and spices.
One serving of Egg Kothu Shevai contains approximately 380-420 calories, depending on the amount of oil used and the size of the eggs.
Shevai, also known as Idiyappam or rice vermicelli, are thin noodles made from rice flour. They are a popular staple in South Indian cuisine and are naturally gluten-free.
The key is to not overcook it. Follow the package instructions carefully, drain the water completely, and you can even rinse it with cold water briefly to stop the cooking process. Fluffing it with a fork while it's still in the colander also helps separate the strands.
This dish is best served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to restore moisture, or in a microwave.
While traditional shevai is recommended for authenticity, you can experiment with other thin noodles like wheat vermicelli or even angel hair pasta. Note that the cooking time and final texture will be different.
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