There is something special about being told on a Sunday morning that breakfast is served! Especially when the default person to make and serve all meals is you J. So this morning when I was a little lazy about making breakfast, dear husband stepped up to the task… and if he has to cook something, it should be something new… Nothing that I have cooked earlier so that there is nothing to compare with :).
Traditionally in both my mom’s and my mil’s kitchen sevai is for sweet dishes! While my mother makes the simple sevai kheer, my mother in law makes a more elaborate sheer khuma, especially reserved for Eid! Till now, I had never tried my hand at any savoury preparation from sevai. It’s a very common breakfast dish in South India and very similar in preparation to the North-Indian poha.
Preparation time: 20 mins| Cooking time 15 mins| Serves 2
¾ cup roasted sevai (vermicelli)
2 green chilli, slit
1 medium potato, diced
1 onion, thinly sliced
1 carrot, diced
1 small tomato, diced
1 dried red chilli
curry leaves as per taste
1 tsp cumin seeds
1tsp mustard seeds
½ tsp turmeric
½ tsp red chilli powder
Salt to taste
2 tbsp oil
Juice of half lime
Fresh coriander leaves for garnish
- Heat 2 cups water in a pot; add sevai and cook until soft. It takes about 2-3 minutes, don’t overcook as it will make the sevai sticky. Strain and run the sevai through cold water. Keep aside.
- Heat oil in a pan
- Shallow fry peanuts , keep aside on a kitchen towel
- In the same oil, add cumin seeds, mustard seeds, dried red chilli and curry leaves
- Add green chilli, potatoes and carrot. Sauté for 2-3 minutes till the carrots and potatoes are a little soft
- Add onions, sauté for 2 minutes. Then add tomatoes.
- Add turmeric, red chilli powder and salt. Sauté for 5 minutes
- Add the sevai and stir fry for 3-4 minutes.
- Add lemon juice and peanuts. Mix well
- Garnish with coriander leaves and serve hot with lemon wedges