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Speedy Sev Tamātar
[Vegan]

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Thanks to this revolutionary cookbook, a treasure trove of crave-worthy Indian dishes that have been... Read More

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Speedy Sev Tamātar

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    Speedy Sev Tamātar [Vegan]

    Sev (gram flour/chickpea flour–fried savory noodles) is something you should always and forever have in your snack cabinet. Other than chāt, or some other kind of street food, I use it often to make this twenty-minute gravy. My mom would make several versions of this for my after-school lunch—sometimes with...

    Sev (gram flour/chickpea flour–fried savory noodles) is something you should always and forever have in your snack cabinet. Other than chāt, or some other kind of street food, I use it often to make this twenty-minute gravy. My mom would make several versions of this for my after-school lunch—sometimes with a pinch of jaggery in the gravy, at other times with a different kind of namkeen (savory crunchy snacks).

     

    Credit:

    Reprinted with permission from Vegan Treasures of India by Anusha Moorthy Santosh. Page Street Publishing Co. 2023. Photo credit: Anusha Moorthy Santosh.

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    Ingredients You Need for Speedy Sev Tamātar [Vegan]

    • 1 teaspoon neutral oil
    • 1 teaspoon cumin seeds (jeera)
    • 3 cloves garlic, minced
    • 1 small onion, finely chopped
    • A few curry leaves (kadi patta), optional
    • Pinch of hing (asafoetida)
    • 2 dried bay leaves (tej patta)
    • 4 to 5 medium tomatoes (about 1lb [454 g]), diced (see Tips)
    • 1/2 teaspoon ground turmeric (haldi powder)
    • 2 teaspoons ground coriander (dhaniya powder)
    • 1 teaspoon Kashmiri red chili powder, or according to taste
    • Salt, to taste
    • 1 teaspoon freshly grated ginger
    • 1/2 teaspoon granulated sugar
    • Handful of fresh cilantro, washed and finely chopped
    • Sev (see Tips)
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    How to Prepare Speedy Sev Tamātar [Vegan]

    1. Heat the oil in a saucepan over medium heat until shimmering. Add the cumin seeds, and cook for about 30 seconds, and then stir in the garlic, onion, curry leaves, if using, and hing. Cook, stirring frequently, until the onion is softened and lightly browned, about 5 minutes.
    2. Add the bay leaves, tomatoes, ground turmeric, ground coriander, Kashmiri red chili powder and salt, and cook for 8 to 10 minutes, stirring occasionally.
    3. Stir in the ginger, sugar and 3/4 cup (180 ml) water. Cover and continue to cook for another 5 minutes. Turn off the heat, and stir in the cilantro. Season with some salt, if needed. Top with sev just before serving.

    Notes

    How to Enjoy

    • To serve, using your hands, tear a chunk of flatbread or parātha, dip into sev tamātar and eat the whole morsel in one scoop. You can also serve the gravy over rice.
    • Any leftovers can be stored in the refrigerator for up to a day. Reheat in the microwave or on the stovetop.

    Tips

    • You can also use canned diced tomatoes. Make sure they are not flavored with spices and herbs.
    • Sev is available in most South Asian stores and in the international food aisle of many large grocery retail chains. Any variety works well here, although I prefer the thicker variety as they hold up well when added to the hot tomato base. The sev should remain slightly crisp and not completely melt into the gravy.

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