Spicy Sevai Recipe – Indian Rice Noodles with Curry Podi & Veggies

Last Updated on 2 months by Neha Deshmukh

Spicy Sevai Recipe – Indian Rice Noodles With Curry Podi & Veggies

Introduction

Oh, Sevai! These delicate rice noodles hold such a special place in my heart. They remind me of festive mornings and quick, comforting meals my mom used to whip up. This particular recipe – a spicy, veggie-packed Sevai tossed in a homemade curry podi – is a family favorite. It’s quick, flavorful, and honestly, just makes you feel good. I’m so excited to share it with you!

Why You’ll Love This Recipe

This Spicy Sevai isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to use up leftover veggies, and the curry podi adds a depth of flavor you won’t find anywhere else. Plus, it comes together in under 30 minutes, making it perfect for a weeknight dinner or a quick lunch. It’s a little bit spicy, a little bit savory, and totally addictive!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 blocks rice noodles (approximately 200g)
• 1 tbsp oil (plus 1 tsp for the podi)
• ?? tsp mustard seeds
• 1 tsp urad dal
• 1 tsp grated ginger
• Few curry leaves
• 2 pinches asafoetida (hing)
• 2 tbsp peanuts
• ?? cup mixed vegetables (I like capsicum, carrots, and peas)
• ?? cup capsicum, chopped
• ?? tsp turmeric powder
• Salt as needed
• 2 tbsp urad dal (for podi)
• 2 tbsp chana dal (for podi)
• 1 tbsp coriander seeds (for podi)
• 5 red chilies (for podi)

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the curry podi – a South Indian spice blend that adds incredible flavor. You can find it pre-made in Indian grocery stores, but trust me, making it yourself is SO worth it. It’s a simple dry roast and grind, and the aroma is heavenly.

Sevai noodles come in different thicknesses. I prefer the medium-sized ones for this recipe, but feel free to use what you like. You can usually find them in the Indian foods aisle of most supermarkets.

Don’t skip the asafoetida (hing)! It might smell a little funky on its own, but it adds a wonderful savory depth and is fantastic for digestion. It’s a staple in Indian cooking for a reason. And feel free to adjust the veggies – whatever you have on hand will work beautifully!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your rice noodles according to the package instructions. Once they’re done, drain them well and set them aside. We don’t want soggy Sevai!
2. Now, let’s make the curry podi. Heat 1 tsp of oil in a pan. Roast 2 tbsp urad dal, 2 tbsp chana dal, 1 tbsp coriander seeds, and 5 red chilies until they turn golden brown and fragrant. Be careful not to burn them! Let it cool completely, then grind it into a fine powder.
3. Time for the tempering! Heat 1 tbsp oil in the same pan. Add mustard seeds – they should start to splutter. Then, add 1 tsp urad dal, grated ginger, curry leaves, asafoetida, and peanuts. Sauté until the peanuts turn nice and crunchy.
4. Add your chopped capsicum, carrots, and peas to the pan. Sprinkle in the turmeric powder and salt. Sauté for about 3 minutes on high heat – we want the veggies to stay crisp-tender.
5. Now, add the cooked Sevai to the pan with the sautéed vegetables. Sprinkle in about 2.5 tbsp of the prepared curry podi (adjust to your spice preference!). Mix everything thoroughly, ensuring the noodles are coated evenly.
6. Finally, garnish with fresh coriander leaves and, if you like, a sprinkle of grated coconut. Serve warm with yogurt or vadam for the ultimate comfort food experience!

Expert Tips

• Perfect Texture: Don’t overcook the Sevai! You want it to be tender but still have a slight bite.
• Spice Level: Start with 2 tbsp of curry podi and add more to taste. If you love heat, you can add a pinch of cayenne pepper to the podi while grinding.
• Preventing Sticking: To prevent the noodles from sticking together, toss them with a tiny bit of oil after draining.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian! To make it vegan, simply ensure your vadam (if serving) is vegan-friendly.
• Gluten-Free Adaptation: Most Sevai noodles are made from rice flour and are naturally gluten-free. However, always check the packaging to be sure.
• Spice Level Adjustment:
  • Mild: Reduce the number of red chilies in the curry podi to 2-3.
  • Medium: Use 5 red chilies as per the recipe.
  • Hot: Add 1-2 extra red chilies to the podi, or use hotter varieties like bird’s eye chilies.
• Festival Adaptations: This Sevai is perfect for South Indian festivals like Ganesh Chaturthi or Krishna Jayanthi.

Serving Suggestions

This Spicy Sevai is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Cool, creamy yogurt
• Crispy vadam (lentil crackers)
• A side of sambar
• Fresh coconut chutney

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The curry podi can be stored in an airtight container at room temperature for up to a month.

FAQs

1. What is Sevai made of, and are there different types?
   Sevai is made from rice flour (or sometimes wheat flour) and is formed into thin, delicate noodles. You can find different thicknesses – fine, medium, and coarse.
2. Can I make the Curry Podi ahead of time? How should I store it?
   Absolutely! Making the podi ahead of time is a great time-saver. Store it in an airtight container at room temperature for up to a month.
3. What vegetables can I substitute in this recipe?
   Feel free to use any vegetables you like! Beans, cauliflower, potatoes, or even spinach would work well.
4. My Sevai is sticking together. How can I prevent this?
   Toss the cooked Sevai with a tiny bit of oil immediately after draining. This will help prevent it from sticking.
5. Is Asafoetida (Hing) essential for this recipe, and what does it add to the flavor?
   While you can omit it, asafoetida adds a unique savory depth and aids digestion. It’s a key flavor component in many South Indian dishes.
6. Can this be made spicier? What chilies would you recommend?
   Definitely! You can add more red chilies to the curry podi, or use hotter varieties like bird’s eye chilies. A pinch of cayenne pepper also works well.