Savoury Tomato Seviyan

Savoury Tomato Seviyan

A hot breakfast had been an everyday affair at my parents place....and we are all breakfast eaters ...can not imagine starting off a day without it...not so much hubby & his family...he did not prefer to eat anything ( at least before 9 or so )....
So he would look on in disbelief  when I would sit with a full plate of whatever even if I had to catch a very early flight or train or anything else...."it is like almost night time, ( this at  3 or 4 in the morning )...how can you eat"...but as I said once you are a breakfast person - you are hungry no matter what the time it is...cannot just have tea or coffee and leave...

And that is why, after I got married I would prepare a hot breakfast like powa, upma or idli, dosa, dhokla etc...only on weekends...another reason of course was on a regular working day it would be a big rush to cook early in the morning, and since I would be the only one eating it, it did not make it worthwhile...
Whereas on weekends both of us could have and it satisfied the second criteria of timing - I would prepare it leisurely and we could have it at 8:30 or 9...at a more "civilised time" according to T....




Anyways coming back to savoury seviyan...it was one of the items in my repertoire and it always made for a very delicious and light breakfast, I have made it many times for guests also, many who had not had it before and were pleasantly surprised by the ease of preparation and the taste was amazing - the tanginess of the tomatoes and the light noodleey taste of the seviyan...the peanuts add a good crunch to it...all put together it is worth trying out...


Ingredients:

3/4 cup seviyan ( I used Pillsbury seviyan)
2 and 1/4 cup water
2 tsp oil
1/2 tsp mustard seeds
1 /2 tsp udad dal
1 tsp chana dal
2 Tblsp peanuts
1/4 tsp red chilli powder
1/8 tsp turmeric powder
salt to taste
1 medium onion
2 green chillies
1 large or 2 medium tomatoes
coriander leaves for garnish

Method:

1) Put the water on to boil in a pan.
2) In a non-stick pan, heat oil and add mustard - when it splutters add udad dal, chana dal, peanuts in that order and stir.
3) Add the chopped onions and stir till it becomes translucent. Add red chilli powder and turmeric powder and stir.
4) Add the seviyan and roast till it becomes brown...do not burn.
5) Once it is roasted evenly - add the chopped tomatoes, chopped green chillies, hot water and salt. Stir and then keep gas on simmer and shut the lid - let the seviyan cook and absorb all the water. This takes about 5-10 mins.
6) Check for all the seasonings - you can adjust the spice and salt to your taste.
7) Sprinkle coriander leaves and serve hot.

You  also get seviyan which are pre-roasted - in that case step 4 will not be required - you can just add the pre-roasted seviyan and continue with step 5.

Enjoy !!!

This morning I had experimented with making some nankhatai, had seen some recipes for the same and after a little bit of research tried my hand at it - the taste was amazing but the texture was a little crumbly - so was not too happy with the end result - am sure I have gotten some wrong ...had planned to give some to my cousins - but now having a rethink about it...will try out some more recipes to get it right...nyways my seviyan ( as mentioned it is an old favourite - so did not have any doubts about the final product )... turned out so beautifully ....it was a pleasure to sit down and relax ...and njoy our breakfast.