Ke Tomato Sevai Recipe | Thakkali Sevai | Tomato Santhagai Recipe | How To Make South Indian Tomato Sevai At Home F

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Tomato Sevai Recipe | Thakkali Sevai | Tomato Santhagai Recipe | How To Make South Indian Tomato Sevai At Home


 Tomato Sevai Recipe |  How To Make South Indian Tomato Sevai At Home | Thakkali Sevai With Step By Step Photos And Videos.


Thakkali sevai is a popular breakfast dish in TamilNadu, South India, that is quick to prepare, gluten free, and delicious. Tomato sevai is a one pot meal that can be served plain or with any form of chutney. Let's cook thakkali sevai in the Tamil style today; it is delicious, so give it a try. 




    Thakkali Sevai - About


    Thakkali sevai is a traditional Tamil breakfast dish made with rice vermicelli, tomato, spices and herbs.  Before being tempered and seasoned, the rice vermicelli (also known as sevai) is steamed till soft. Thakkali sevai is slightly acidic and deliciously moist because to the use of juicy tomatoes in rice vermicelli. Each family would have their own thakkali sevai recipe, with minor variations in spices. Curry leaves, ghee and coriander leaves all add flavor and taste to the dish.


    When I first heard the word sevai, I assumed it meant a dish made using leftover idiyappam. Sevai is also prepared widely in some places of Kerala, especially around the Kerala-TamilNadu border, but, for me, it was entirely a new dish at that time. All of these Tamil food were only learned after I married, because my elder daughter adores Tamil dishes. Curd rice, Kuzhipaniyaram and of course, tomato sevai were all introduced to me by her. It turned out to be really tasty and appealing when I tried it. We began to make it on regular basis, particularly on my lazy days, because it is so quick and easy to prepare and the end result is delicious.


    I feel it is appropriate to explore the difference between a sevai and an idiyappam. As you may know, idiyappam is a raw rice based meal. A sevai, on the other hand, is made with par boiled rice that Tamils make and eat for lunch. so, originally puzhukkal arisi or par boiled rice is used to make sevai. However, ready-made sevai is now accessible in the market, which comes in a dry form that resembles thin, white noodles. With this ready-made or store-bought sevai, we will make tomato sevai today. 

    (Note : A raw is called pacha ari in Malayalam and Pacha arisi in Tamil. The par boiled rice is the puzhukkal arisi (Tamil) or Puzhukkal ari in Malyalam)


    This spicy version tomato sevai is served with chutney in Tamil families. It can also be served with jaggery and freshly grated coconut. 



    Thakkali Sevai- Professional tips


    1. The store bought sevai must be processed thoroughly according to the package directions when creating a tomato sevai. Before you begin, please read the instructions carefully. Rice vermicelli is typically steeped in boiling water for four to five minutes or until soft. Check to see if the rice vermicelli is overcooked. It will become sticky and unpalatable if you overcook it. 
    2. Before proceeding the sevai must be absolutely cool. This will make mixing easier while preserving the shape of vermicelli.
    3. The two main ingredients are tomato and onion. Tomatoes must be ripe and juicy, and both of these ingredients must be utilized in sufficient quantities; only then will the sevai be well spiced. 
    4. Coconut oil is commonly used in Tamil households to temper the sevai. If you combine a small amount of ghee with coconut oil, the resulting sevai will be rich in flavor and taste.
    5. Finally, when it comes to spices, there is a lot of variation. Garam masala, sambar powder, chili powder, or a combination of these spices can be used.
    6. The final appearance of sevai is similar to that of a spicy noodle. You can carry a tomato sevai in your child's lunch box with some of their favorite vegetables because it stays fresh for longer time. 



    How To Make Tomato Sevai 






    Tomato Sevai Recipe | Thakkali Sevai | How To Make South Indian Tomato Sevai At Home



    Flavored rice vermicelli


    Preparation time: 10 minutes | Cooking time: 7 minutes | Total time: 17 minutes





    Ingredients


    • 200 gm ready-made rice vermicelli / sevai
    • 2 small onion, peeled and finely chopped
    • 3 ripe medium tomatoes
    • 2 green chilies or green chilies to your taste
    • 1/2 teaspoon turmeric powder
    • 3/4 teaspoon chili powder
    • 1/2 teaspoon garam masala powder
    • 1 spring fresh curry leaves
    • 2 tbsp coriander leaves, chopped
    • 2 tablespoon coconut oil
    • 1 teaspoon ghee
    • 1/2 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 3/4 teaspoon black gram (urad dal / uzhunnuparippu)
    • 1/2 teaspoon split roasted chickpeas ( chana dal / porikadala)
    • Salt to taste




    Thakkali sevai preparation with step by step photos

    1. I used one 200 gm pack of Manas brand sevai to create tomato sevai or tomato santhagai. The ready-made sevai comes in a dry form that must be processed before serving. 

    2. To process the sevai, open the packet and place it in a bowl. 

    3. Fill the bowl with boiling water, enough to completely cover the dry vermicelli. 

    4. Cover with a lid and allow. Set aside for three to four minutes. Please refer to the packaging for specific processing instructions; different brands will require different amount of soaking time.

    5. The dry vermicelli will soften as it absorbs water. The sevai will be completely white and non-sticky at this point. 

    6. Set aside the softened vermicelli after straining it through a sieve.

    7. We can now begin preparing the tomato sevai. Heat a deep, wide-mouthed pan over high heat. Reduce the flame to medium high after the pan is hot, then pour in 2 tablespoons coconut oil and 1 teaspoon ghee. As I have stated, ghee enhances both taste and flavor. You can omit the ghee if you're a vegan.

    8.  Add 1/2 teaspoon mustard seeds once the ghee has melted and oil has heated up. If the oil is hot enough, mustard seeds will begin to crackle immediately; otherwise, little bubbles will form in the oil; don't worry, the mustard seeds will begin to splutter as soon as the oil reaches the proper temperature. Wait for the crackling sound to fade away.

    9. Add 1teaspoon cumin seeds, 3/4 teaspoon black gram, and 1/2 teaspoon roasted chickpeas as well. This is how Tamil Style seasoning is done traditionally. If you maintain the flame on high, the black gram and chickpeas will burn quickly; so keep it on medium before adding these ingredients. Sauté for half of a minute or until the ingredients are thoroughly roasted.


    10. Now add three finely sliced medium onions, two finely chopped green chilies and one spring curry leaf. You can modify the number of green chilies to your preference. I used only two chilies because the chili powder would be added later. 

    11. Cook stirring constantly, until the onion is transparent.

    12. Reduce the heat to low and stir in 1/2 teaspoon turmeric, 3/4 teaspoon red chili powder an d1/2 teaspoon garam masala. 

    13. Cook for a few minutes or until the raw smell is gone. Adjust the amount of chili powder to your taste, and if you're preparing this for kids, use Kashmiri red chilly powder instead of hot chilly powder. 

    14. Add three finely chopped medium-sized ripe tomatoes and salt to taste at this point.

    15. Mix well, cover, and simmer until the tomatoes are tender.

    16. By pressing one piece of cooked tomatoes with your hands, you can check if it is done. If the tomato is cooked, it will easily mash up on with slight press. But don't overcook the tomatoes; they should still have a tiny bite in them.

    17. Add the sevai or rice vermicelli that has been drained and cooled. At this point, the vermicelli should be completely cooled; else, the sevai strings will adhere together and form a mass. 

    18. Mix gently without disturbing the rice vermicelli strings until they are completely covered in spices and a gorgeous orange yellow color has developed.

    19. Finally, add  2 tablespoons freshly coriander leaves and switch off the flame. 

    20. Mix well and serve with any side dish of your choice.

    21. Enjoy.


    Happy Cooking
    Anju      









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