Tomato Sev Recipe – Authentic Indian Tomato & Sev Masala

Last Updated on 2 months by Neha Deshmukh

Tomato Sev Recipe – Authentic Indian Tomato & Sev Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack that hits all the right spots. This Tomato Sev recipe is exactly that. It’s a vibrant, tangy, and slightly spicy delight that’s been a family favorite for years. I first made this when I was craving something comforting and quick, and it’s been a go-to ever since! It’s perfect for a rainy afternoon, a quick bite with chai, or even as a side dish for your meals.

Why You’ll Love This Recipe

This Tomato Sev Masala isn’t just delicious; it’s incredibly easy to make. It comes together in under 20 minutes, making it perfect for busy weeknights or when you have unexpected guests. The combination of sweet, tangy tomatoes with the crunchy, savory sev is simply irresistible. Plus, the aromatic spices add a warmth that’s so characteristic of Indian cuisine. It’s a little burst of flavor in every bite!

Ingredients

Here’s what you’ll need to whip up this delightful snack:

• 2 ripe tomatoes, chopped (about 200g)
• 4 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds (jeera)
• ¼ tsp methi seeds (fenugreek seeds)
• A pinch of hing (asafoetida)
• 1 tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 1 tsp sugar
• 1 cup (240ml) water
• A few coriander leaves, chopped
• 1 cup crispy sev

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. A little goes a long way. You can find it at most Indian grocery stores, or online.
• Kashmiri Red Chilli Powder: This isn’t about heat; it’s about color! It gives the dish a beautiful vibrant red hue without making it overly spicy.
• Methi Seeds (Fenugreek Seeds): These little seeds add a lovely nutty aroma. Toasting them lightly before adding them to the oil enhances their flavor even more.
• Sev: The quality of your sev matters! Look for a fresh, crispy sev. The thinner varieties tend to stay crispier for longer. I prefer the nylon sev for this recipe, but you can experiment with different types.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds, cumin seeds, and methi seeds. Let them splutter – you’ll know they’re ready when they start to pop and dance in the oil.
2. Add the chopped tomatoes and sauté until they soften and release their oil. This usually takes about 5-7 minutes.
3. Now, it’s spice time! Mix in the Kashmiri red chilli powder, turmeric powder, coriander powder, sugar, and salt. Cook for 1-2 minutes, stirring constantly, so the spices don’t burn.
4. Pour in the water and give everything a good stir. Adjust the consistency by adding a little more water if you prefer a thinner gravy.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the tomatoes are completely softened and the spices have blended beautifully.
6. Turn off the heat and stir in the chopped coriander leaves.
7. Finally, transfer the Tomato Sev Masala to a serving bowl and generously top it with the crispy sev. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when sautéing the tomatoes. Work in batches if necessary to ensure they cook evenly.
• Taste as you go! Adjust the salt and sugar to your liking.
• For a smoother texture, you can lightly blend the tomato mixture with an immersion blender before adding the sev.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustment: If you like it spicy, add a pinch of cayenne pepper or a finely chopped green chilli along with the other spices. For a milder version, reduce the amount of red chilli powder.
• Regional Variations: In Maharashtra, they often add a squeeze of lemon juice at the end for extra tang. In Gujarat, a touch of jaggery is sometimes used instead of sugar.
• Festival Adaptations: This makes a fantastic snack for Janmashtami or Diwali! You can serve it with puri or as a standalone treat. My aunt always makes a huge batch for Diwali, and it disappears within minutes!

Serving Suggestions

This Tomato Sev is best enjoyed fresh, while the sev is still crispy. It’s delicious on its own, but also pairs well with:

• Warm rotis or parathas
• Steamed rice
• A side of yogurt (dahi)
• As a topping for poha or upma

Storage Instructions

While best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The sev will lose its crispness, so it’s best to add it just before serving.

FAQs

Let’s answer some common questions:

1. What is the best type of sev to use for this recipe?

Nylon sev is my go-to! It stays crispy for longer. But feel free to experiment with different types – chivda sev or bombay mix also work well.

2. Can I make this Tomato Sev recipe ahead of time?

You can prepare the tomato masala base ahead of time and store it in the fridge. Just add the sev right before serving to keep it crunchy.

3. What is hing and where can I find it?

Hing, or asafoetida, is a resin with a pungent smell that adds a unique savory flavor. You can find it at Indian grocery stores or online.

4. Can I adjust the sweetness in this recipe?

Absolutely! The sugar balances the acidity of the tomatoes. Feel free to adjust the amount to your preference.

5. Is this recipe naturally gluten-free?

Generally, yes, but always check the ingredients of your sev, as some brands may contain gluten.

6. How can I make this recipe vegan?

This recipe is already vegan! Just ensure your sev doesn’t contain any dairy ingredients.

Enjoy making this delicious Tomato Sev Masala! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!