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A quick and savory South Indian breakfast featuring fluffy scrambled eggs tossed with soft rice vermicelli. This simple, flavorful dish comes together in under 30 minutes, making it a perfect weekday meal.
For 4 servings
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.
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.
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.
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.
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.
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A quick and savory South Indian breakfast featuring fluffy scrambled eggs tossed with soft rice vermicelli. This simple, flavorful dish comes together in under 30 minutes, making it a perfect weekday meal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 381.79 calories per serving with 10.71g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
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.
Add 1/2 cup of mixed vegetables like finely chopped carrots, green beans, and peas along with the onions for added nutrition and texture.
Increase the number of green chillies or add 1/2 teaspoon of red chilli powder along with the turmeric for extra heat.
For a vegetarian option, replace eggs with 200g of crumbled paneer. For a vegan option, use 200g of crumbled firm tofu. Sauté the paneer or tofu with the spices before adding the sevai.
For a classic touch, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The rice sevai is rich in carbohydrates, which are the body's primary source of energy, making this dish an excellent choice for breakfast to kickstart your day.
This dish contains various spices like turmeric, which has anti-inflammatory properties, and aromatics like ginger and garlic, known for their immune-boosting benefits.
One serving of Muttai Sevai (about 1.5 cups or 235g) contains approximately 350-400 calories. This can vary based on the type and amount of oil used and the size of the eggs.
Yes, Muttai Sevai can be a healthy and balanced meal. It provides a good source of protein from eggs and carbohydrates from the rice vermicelli for energy. Using minimal oil and adding vegetables can further enhance its nutritional value.
Muttai Sevai is best served fresh. If you need to make it ahead, you can cook the sevai and prepare the onion-egg mixture separately. Store them in the refrigerator and toss them together in a hot pan just before serving.
Instant rice sevai (or rice sticks/vermicelli) is the easiest and quickest option. You can find it in most Indian or Asian grocery stores. If using traditional sevai that needs steaming, follow its specific preparation instructions.
Be gentle when mixing. After adding the cooked sevai to the pan, use a fork or two spatulas to lift and toss the ingredients rather than stirring vigorously. This helps keep the delicate strands intact.