Sevai are rice noodles that are incredibly popular in South India, particularly in Karnataka and Tamil Nadu. They’re eaten for breakfast, as a snack in the day, and even for dinner. I like to cook these when I’m looking for something light, quick, and zingy to eat.
Serves 2 as a main course
coconut oil
½ pound 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 ripe tomatoes, each cut into 8 wedges
1/3 teaspoon salt
½ teaspoon ground black pepper
14 ounces fresh thin rice noodles
juice of ½ lemon
Place a large lidded frying pan over medium to high heat. When hot, put a teaspoon of coconut oil and half the beans into the pan. Leave to cook for 2 minutes without stirring to give them a chance to blister and char, then toss and cook for another 4 minutes, until tender, tossing halfway through. Tip the beans onto a plate and cook the other half in the same way, removing to the plate when ready.
Next, put 2 tablespoons of coconut oil into the same pan over medium heat and, when hot, add the curry leaves and mustard seeds. When they pop and crackle, add the red onion. Cook for 10 minutes, until the onion is soft and golden, then add the garlic and green chiles and cook for another 4 minutes. Add the tomato wedges and cover with the lid. Cook for a further 5 minutes, until the tomatoes become jammy and soft, then add the salt and black pepper.
Put the noodles and the green beans into the pan and toss through. Squeeze over the lemon juice and adjust the seasoning if need be, then serve.
