Sev Tamatar Recipe

Sev Tamatar is a traditional Rajasthani curry known for its simplicity and bold flavors. The dish features a tangy and spicy gravy made from ripe tomatoes, enhanced with basic spices like turmeric, red chili powder, and cumin. It is generously topped with a layer of crispy chickpea flour noodles sev, which soften slightly in the warm gravy, adding a unique texture. Typically enjoyed with bajra roti or steamed rice, this humble yet delicious curry is a staple in Rajasthani households, offering a perfect balance of comfort and taste

Ingredients

3 Tablespoon groundnut oil

1/2 Tablespoon mustard seeds

1/2 Tablespoon cumin seedS

1/4 Tablespoon hing

8-10 NOS curry leaves

6-7 Garlic cloves (roughly chopped)

2 Inch ginger (grated)

2 NOS green chili (chopped)

1/2 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

6 NOS tomato (small diced)

A pinch salt

1 Tablespoon coriander powder

1 Tablespoon Kashmiri red chili powder

1/2 Tablespoon cumin powder

1 Tablespoon garlic chutney (optional)

1 Tablespoon jaggery

As needed hot water

1 Cup sev

A handful fresh coriander (chopped)

A pinch garam masala

Step:1

Heat oil in a kadhai . Add mustard seeds , cumin seeds , hing curry leaves , garlic , ginger , and green chili . Saute briefly until fragrant

Step:2

Add turmeric powder and 1 tablespoon Kashmiri red chili powder , stir quickly for colour . Add diced tomatoes (reserve a handful to be added later)

Step:3

Cook on high flame for 3-4 minutes . Cover and cook on low flame for 4-5 minutes until tomatoes turn completely soft and mushy

Step:4

Remove lid mash the tomatoes slightly . Add coriander powder , remaining Kashmirii red chili powder , cumin powder , and garlic chutney (if using . Cook until oil begins to separated

Step:5

Add reserved tomatoes along with jaggery stir well . Pour in hot water to adjust consistency , bring to a boil , and simmer for 3-4 minutes until well cooked and oil separates again

Step:6

Add a little more hot water (as sev absorbs liquid) . Adjust to taste . Add sev , fresh coriander , and a pinch of garam masala . Stir gently and cook briefly . Serve ho with roti or bread of your choice

FAQs

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

Use thick, plain sev often called garam sev
Avoid fine, thin sev nylon sev as it will become soggy very quickly in the gravy.
Adding the sev just before serving is crucial to maintain some crunch.

2. How can I prevent the curry from becoming too watery?

Mash the Tomatoes: After the tomatoes are cooked, mash them well with the back of a spoon to thicken the base.
Simmer: Let the curry simmer uncovered for a few minutes to reduce and thicken.
Use Tomato Paste: A tablespoon of tomato paste can help create a thicker consistency

3. Can I make this recipe without jaggery?

Yes, you can omit jaggery or use sugar as a substitute.
The small amount of jaggery is used to balance the acidity of the tomatoes, but the dish will still be tasty without it.

4. Why are my tomatoes tasting raw or sour?

Undercooking: Tomatoes need to be cooked until they are soft, pulpy, and start to release oil from the sides.
Solution: Cook the tomato and spice mixture on a low-medium heat for a longer time until the raw smell disappears.

5. What can I serve with Sev Tamatar?

It is traditionally served as a main course with fulka roti, bhakri, or plain paratha.
It also makes for a delicious side dish with dal-rice or can be enjoyed with poor.

6. Can I add other vegetables to Sev Tamatar?

Yes, you can add vegetables like boiled potatoes, peas, or diced onions for extra texture and flavor.
Add these vegetables after the tomatoes are cooked and let them simmer for a few minutes before adding spices.

7. How can I make Sev Tamatar spicier or milder?

For a spicier version, increase the amount of red chili powder or add a finely chopped green chili while cooking the tomatoes.
For a milder version, reduce or omit the red chili powder and green chilies, focusing on the flavor of the tomatoes and basic spices like turmeric and cumin

Sev Tamatar Recipe