Sev Tamatar

Name: Sev Tamatar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 4 pcs tomato (medium, finely chopped); 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger paste; 2 tbsp oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 0.5 tsp sugar; 0.5 cup water (for cooking the gravy); 1.5 cup sev (thick ratlami sev preferred); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

8/10

A quick, tangy-sweet curry from Rajasthan and Gujarat where crisp chickpea flour noodles (sev) are tossed in a spiced, onion-tomato base right at the table. The sev softens slightly in the warm gravy while still keeping a pleasant bite, making it a perfect weeknight rescue dish that comes together in under 20 minutes with basic pantry staples.

PREP

10m

COOK

15m

SERVES

1 KATORI

362 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prep the vegetables.
Finely chop the onion and tomatoes. Slit the green chilies lengthwise and keep all ingredients ready by the stove.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and asafoetida; cook until fragrant (15 sec).
TIPKeep the flame medium — mustard seeds need time to pop without burning.
saute · ~5 min
Cook the onion and ginger.
1.Add chopped onion and slit green chilies.
2.Sauté until the onion turns translucent and soft (3-4 min).
3.Add ginger paste and cook until the raw aroma disappears (30 sec).
TIPDon't brown the onion too much — a soft, translucent base keeps the curry light.
saute · ~6 min
Cook the tomato masala.
1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
2.Stir well and cook on medium heat until tomatoes soften completely (5-6 min).
3.Mash the tomatoes lightly with the back of your spatula as they cook.
TIPCook until oil separates slightly from the masala — that's your sign the rawness is gone.
simmer · ~3 min
Simmer the gravy.
1.Pour in water and stir to combine.
2.Add sugar and mix well.
3.Bring to a gentle simmer and cook for 2-3 minutes until the gravy thickens slightly.
TIPThe gravy should be slightly loose going into the final step — it will thicken further when you add the sev.
mix · ~2 min
Fold in the sev.
1.Take the kadai off the heat.
2.Add sev and gently fold it into the hot gravy until evenly coated.
3.Let it rest for 1 minute so the sev softens slightly.
TIPAlways add sev off the heat and just before serving — it absorbs liquid fast and can turn mushy.
garnish · ~1 min
Garnish with fresh coriander leaves and serve immediately.
TIPServe right away while the sev still has a bit of crunch. Pair with roti or paratha.

PRO TIPS

What to keep in mind.

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

1
Use thick ratlami sev for best texture; thin sev turns mushy too quickly.
2
Add sev only after taking the kadai off the heat to control softening.
3
Cook the tomato masala until oil separates for a deep, non-raw flavor.
4
Don't skip the pinch of sugar — it balances the tangy tomatoes and heat.
5
Let the sev rest for exactly 1 minute before serving for a tender-but-crunchy bite.
6
Adjust gravy consistency before adding sev — it thickens as the sev absorbs liquid.
7
Serve immediately after mixing; sev loses its texture if kept standing.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tbsp and dry-roast the whole spices first, then proceed with minimal oil. Perfect for those watching their fat intake without sacrificing the tempering aroma.

extra herby

Extra-herby

Stir in ¼ cup finely chopped mint or fenugreek leaves (kasuri methi) along with the coriander garnish. Adds a fresh, slightly bitter contrast to the sweet-tangy gravy.

protein packed