A Taste of South India in Under 30 Minutes
Craving something light, incredibly fast, and bursting with vibrant, zingy flavor? Let me introduce you to Sevai. These delicate rice noodles are a beloved staple across South India, perfect for a quick breakfast, a satisfying snack, or a light dinner. This particular recipe is my go-to when I need a meal that feels both comforting and refreshing. The combination of blistered green beans, jammy tomatoes, and a fragrant tempering of spices, all brought together with a bright squeeze of lemon, is simply irresistible.
Ingredients
• Serves 2 as a main course
• 1 teaspoon + 2 tablespoons coconut oil
• ½ pound / 225g green beans, trimmed
• 10 fresh curry leaves
• ½ teaspoon black mustard seeds
• 1 red onion, thinly sliced
• 3 cloves of garlic, very thinly sliced
• 1½ Indian green chiles, very finely chopped
• ½ pound / 225g ripe tomatoes, each cut into 8 wedges
• 1/3 teaspoon salt, plus more to taste
• ½ teaspoon ground black pepper
• 14 ounces / 400g fresh thin rice noodles
• juice of ½ lemon
Instructions
1. Place a large lidded frying pan over medium-high heat. Add 1 teaspoon of coconut oil. Once hot, add half the green beans and cook for 2 minutes without stirring to allow them to blister and char. Toss and cook for another 4 minutes until tender. Transfer to a plate and repeat with the remaining beans.
2. Reduce the heat to medium and add 2 tablespoons of coconut oil to the same pan. Once hot, add the curry leaves and mustard seeds. Wait for them to pop and crackle.
3. Add the thinly sliced red onion and cook for 10 minutes, stirring occasionally, until soft and golden. Stir in the garlic and green chiles and cook for another 4 minutes until fragrant.
4. Add the tomato wedges, cover the pan with a lid, and cook for 5 minutes until the tomatoes become soft and jammy. Stir in the salt and black pepper.
5. Add the cooked rice noodles and the blistered green beans back into the pan. Toss everything together gently to combine and heat through. Squeeze the lemon juice over the top, adjust seasoning if needed, and serve immediately.
Nutritional Information
• Estimated per serving
• Calories: 450 kcal
• Carbohydrates: 75g
• Protein: 8g
• Fat: 12g
• Fiber: 7g
Pro Tips
• Pro-Tips for Perfect Sevai
• If using dried sevai or rice vermicelli, cook according to package directions before adding them to the pan in the final step.
• Adjust the number of green chiles to your personal spice preference. For a milder version, deseed the chiles before chopping.
• Don’t overcrowd the pan when blistering the green beans. Cooking them in batches ensures they get a beautiful char instead of just steaming.
• For extra crunch and flavor, garnish with a tablespoon of roasted peanuts or cashews before serving.
FAQ
Q: How can I add more protein to this vegetarian sevai
A: To boost the protein content, you can add a cup of chickpeas, some pan-fried tofu cubes, or crumbled paneer along with the green beans. Stirring in a handful of roasted peanuts or cashews at the end also adds a delicious crunch and extra protein.
Q: Is this sevai recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses coconut oil for cooking and contains no dairy or other animal products, making it a perfect plant-based meal.
Q: What other vegetables can I use in this recipe
A: This recipe is very versatile. Feel free to substitute the green beans with other vegetables like finely chopped carrots, green peas, bell peppers, or small broccoli florets. Adjust cooking time as needed to ensure they are tender-crisp.
Q: How do I store and reheat leftover sevai
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a tablespoon of water over the sevai and gently warm it in a pan over low heat or in the microwave until heated through. The added water helps prevent the noodles from drying out.
