Muttai Sevai

Name: Muttai Sevai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 200 g rice sevai (plain, dried); 1.5 l water (for boiling sevai); 0.5 tsp salt (for seasoning); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp chana dal; 8 pcs curry leaves; 2 pcs green chili (slit); 1 inch ginger (finely chopped); 1 pcs onion (medium, thinly sliced); 4 pcs egg (beaten); 1 pinch black pepper; 1 pinch turmeric powder; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.5/5(78)

TASTE SCORE

8/10

This comforting South Indian sevai is tossed with onions, green chilies, curry leaves, and softly scrambled eggs. It comes together quickly, tastes light yet satisfying, and works beautifully for breakfast, tiffin, or a simple evening meal.

PREP

10m

COOK

20m

SERVES

1 KATORI

338 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the sevai and vegetables.
1.Separate the rice sevai gently with your fingers if it is tightly packed.
2.Slice the onion thinly.
3.Slit the green chilies and chop the ginger finely.
4.Beat the eggs in a bowl with black pepper and 1 pinch of the salt.
boil · ~5 min
Boil the sevai.
1.Bring the water to a boil in a pot.
2.Add the rice sevai and cook just until tender, following the packet timing, about 2 to 3 minutes.
3.Drain well and spread the sevai lightly so it does not clump.
TIPDo not overcook the sevai or it will turn mushy when tossed with the eggs.
temper · ~3 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and chana dal and cook until lightly golden.
4.Add curry leaves, green chilies, and ginger and cook for a few seconds.
saute · ~5 min
Cook the onions.
Add the onion and sauté until soft and lightly golden, about 4 to 5 minutes. Add turmeric powder and the remaining salt, then mix well.
saute · ~3 min
Scramble the eggs.
Pour in the beaten eggs and cook on medium-low heat, stirring gently, until softly scrambled and just set.
TIPKeep the eggs soft at this stage; they will cook a little more after the sevai is added.
mix · ~2 min
Toss the sevai with the eggs.
Add the boiled sevai to the pan and toss gently until the strands are evenly coated with the egg mixture and tempering. Sprinkle in the cilantro and lemon juice.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the sevai completely and spread it on a plate for a minute so the strands stay separate when tossed.
2
Use a wide pan for the final mixing; narrow pans tend to break the delicate rice sevai.
3
Let the mustard seeds fully splutter before adding the dals, or the tempering will taste flat.
4
Cook the onions only until lightly golden, not deeply browned, so the dish stays light and soft.
5
Keep the eggs slightly underdone before adding the sevai; residual heat will finish them without turning rubbery.
6
Add the lemon juice after switching off the heat to keep its fresh, bright taste.
7
If packing for tiffin, cool for a few minutes before closing the box so trapped steam doesn't make the sevai sticky.