Chettinad Vegetable Sevai
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
For 4 servings
9 steps. 25 minutes total.
- 1
Prepare the rice sevai according to package directions
- a.This typically involves soaking in hot water for 3-5 minutes, then draining completely in a colander. Fluff gently with a fork to separate the strands and set aside.
- 2
Prepare the fresh Chettinad masala powder
- a.In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies. Dry roast for 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them. Remove from heat, let them cool completely, then grind to a fine powder in a spice grinder.
- 3
Heat sesame oil in a large kadai or pan over medium heat
- a.Once hot, add the mustard seeds and let them splutter. Immediately add the urad dal and chana dal, and sauté for about 1 minute until they turn light golden brown.
- 4
Add the curry leaves and asafoetida, and sauté for 15-20 seconds
- a.Then, add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- 5
Add the ginger-garlic paste and slit green chilies
- a.Cook for another minute until the raw aroma disappears. Add the mixed vegetables, turmeric powder, and salt. Stir well to combine.
- 6
Sprinkle 1/4 cup of water over the vegetables
- a.Cover the pan and cook for 5-7 minutes on medium-low heat, or until the vegetables are tender but still retain a slight crunch. Uncover and cook for another minute if there is any excess water.
- 7
Add the freshly ground Chettinad masala powder to the cooked vegetables
- a.Sauté for one minute, allowing the spices to release their aroma and coat the vegetables.
- 8
Add the prepared sevai to the pan
- a.Gently toss everything together until the sevai is evenly coated with the masala and vegetables. Be careful not to break the strands. Cook for 2 more minutes, allowing the flavors to meld.
- 9
Turn off the heat
- a.Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve the Chettinad Vegetable Sevai hot with coconut chutney or a simple raita.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent sevai from clumping, ensure it is drained very well and fluffed with a fork before adding to the pan.
- 2Dry roasting the spices is a critical step for authentic Chettinad flavor; do not skip it.
- 3For a richer flavor, you can add 1-2 tablespoons of grated fresh coconut along with the coriander leaves.
- 4Adjust the number of dried red chilies and black peppercorns to suit your preferred spice level.
- 5Using gingelly (Indian sesame) oil provides the most authentic taste, but you can substitute with any neutral vegetable oil.
Adapt it for your goals.
Protein-Rich
Add 100g of cubed paneer or crumbled tofu along with the vegetables for a more substantial meal.
Nutty CrunchNutty Crunch
Add 2 tablespoons of roasted peanuts or cashews during the tempering stage for extra texture and flavor.
Different GrainsDifferent Grains
Substitute rice sevai with ragi (finger millet) or other millet-based sevai for a different nutritional profile.
Mushroom MedleyMushroom Medley
Add 1 cup of sliced mushrooms along with the onions and sauté until they release their water and brown slightly.
Why this is on our healthy list.
Rich in Fiber
The variety of vegetables like carrots, beans, and peas makes this dish a good source of dietary fiber, which aids digestion and promotes gut health.
Boosts Metabolism
The Chettinad spice blend, particularly black peppercorns and red chilies, contains compounds like piperine and capsaicin which can help boost metabolism.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), cloves, and cinnamon are well-known for their potent anti-inflammatory and antioxidant properties.
Provides Sustained Energy
Rice sevai is a source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Frequently asked questions
One serving of Chettinad Vegetable Sevai (approximately 1.5 cups or 175g) contains around 280-320 calories, depending on the amount of oil and specific vegetables used.