Tomato Sev Recipe – Quick Indian Side Dish with Ginger & Chili

Last Updated on 2 months by Neha Deshmukh

Tomato Sev Recipe – Quick Indian Side Dish with Ginger & Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that just makes a meal. This Tomato Sev recipe is exactly that – a vibrant, tangy, and slightly spicy tomato preparation that comes together in under 30 minutes. I first made this when I was craving something comforting and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This Tomato Sev isn’t just quick; it’s packed with flavor! The combination of tangy tomatoes, aromatic ginger and chili, and the crunchy, savory sev is simply irresistible. It’s a fantastic accompaniment to roti, thepla, or even rice. Plus, it’s a great way to add a little extra zing to your everyday meals.

Ingredients

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

• 1.5 cups tomatoes, chopped (about 3 medium)
• 1 teaspoon ginger, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 0.75 teaspoon sugar
• 0.75 cup sev
• 0.5 cup water (120ml)
• 2 tablespoons coriander, chopped for garnish
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth and is amazing for digestion. My grandmother always said a pinch of hing in any dish makes it easier on the stomach. You can find it at most Indian grocery stores, and sometimes even in the spice aisle of larger supermarkets.
• Green Chili: Chili usage varies so much across India. Some regions prefer milder chilies, while others like it fiery hot! Feel free to adjust the amount to your liking. I usually use a Serrano pepper for a good kick.
• Sev: You’ll find two main types of sev – nylon sev (thin and crispy) and besan sev (made from gram flour, slightly thicker). I personally prefer nylon sev for the texture, but besan sev works beautifully too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your tomatoes, ginger, and green chili. Having everything prepped makes the cooking process so much smoother.
2. Heat about 1-2 tablespoons of oil in a pan over medium heat. Once hot, add the mustard seeds. Let them crackle – that’s how you know they’re ready!
3. Now, toss in the cumin seeds and sauté for about 30 seconds, until fragrant. The aroma is incredible!
4. Add the chopped ginger, green chili, and a pinch of asafoetida. Sauté briefly, just until the ginger starts to turn golden.
5. Add the chopped tomatoes and all the spice powders – turmeric, red chili, coriander, and cumin. Give everything a good mix to coat the tomatoes evenly.
6. Sauté the tomatoes until they become soft and mushy, about 8-10 minutes. Add salt and sugar. The sugar balances the acidity of the tomatoes beautifully.
7. Pour in the water and bring the mixture to a simmer. Let it simmer for about 5-7 minutes, or until you reach your desired consistency. I like mine slightly saucy.
8. Finally, transfer the tomato mixture to a serving bowl. Top generously with sev and garnish with fresh coriander.

Expert Tips

• Don’t overcrowd the pan when sautéing the tomatoes. If you have a smaller pan, do it in batches.
• A little bit of oil goes a long way! You want enough to coat the spices and tomatoes, but not so much that the dish becomes greasy.
• Taste as you go! Adjust the salt, sugar, and chili powder to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply omit the sev! It’s still delicious without it.
• Gluten-Free Adaptation: Ensure your sev is certified gluten-free. Many besan sev varieties are naturally gluten-free.
• Spice Level Adjustments: Add more or less green chili and red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This dish is often made during Janmashtami and Diwali as part of the festive spread. It pairs wonderfully with puri and other traditional dishes.

Serving Suggestions

This Tomato Sev is best served hot, immediately after making it. It’s fantastic with:

• Roti (Indian flatbread)
• Thepla (Gujarati flatbread)
• Plain rice
• As a side dish with your favorite Indian thali (platter)

Storage Instructions

While this is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The sev will lose its crispness, so you might want to add a fresh sprinkle before serving.

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes, absolutely! The sev stays crispiest when served right away.
• Can I make this ahead of time? You can prepare the tomato base ahead of time and store it in the fridge. Add the sev just before serving.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent aroma that adds a unique flavor to Indian dishes. You can find it at Indian grocery stores or online.
• Can I use tomato puree instead of chopped tomatoes? Yes, you can! Use about 1.5 cups of tomato puree. You might need to adjust the cooking time slightly.
• What is the best type of roti or thepla to serve with this? Any roti or thepla will work! I personally love it with a soft, whole wheat roti or a slightly spiced thepla.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!