A long time back, I tasted this dish in restaurant. When I saw it on the menu card, I was eager to see what was so different in it as I am fond of sevai and love to try out new versions with it.
The dish arrived, piping hot, apt for the weather.It was chill outside and the dish really had me drooling!
The taste was good and it was nothing but an overdose of garlic in seasoned and spiced rice noodles.No sooner I had it, I resolved to make it at home and did so at the very next opportunity.It turned out better than I expected!
Garlic lovers will fall in love with this dish.But I am sure you have heard the joke – An apple a day keeps the doctor away ; A garlic a day keeps everyone away! That definitely need not discourage you from trying out this dish
Ready to use [steamed] Sevai / Rice noodles – 1 packet / 300 grams
Garlic- 5 large pods,chopped
Red chilies- 1, broken
Curry leaves- a few
Mustard seeds- 1 teaspoon
White urad dal- 1/2 teaspoon
Channa dal – 1/4 teaspoon
Tomato -1,small, chopped
Roasted peanuts-1/8 cup
Sambar powder- 1 1/ teaspoon
Turmeric powder- 1/8 teaspoon
Oil- 1 tablespoon
Salt to taste
Heat oil in a pan and add mustard seeds, urad dal, channa dal, curry leaves and red chili.Once the mustard pops, add the onion and garlic.Saute till the onion is translucent.Add tomato and a splash of water and cook till the tomato is mushy. Add turmeric powder.
Put in sambar powder and salt.Tip in the sevai and mix well to combine. Cook on low heat for afew minutes for the flavors to blend.Add a splash of water if you feel the mixture is too dry. Just before removing the pan from heat, add the peanuts, give it a toss and serve.
This dish taste good on its own.But if you like, you can serve it with sambar and coconut chutney.
This is a very simple dish and very apt for the theme – Quick dishes[those main dishes that can be cooked under 30 minutes], which is the theme that I have taken to showcase this week in Blogging Marathon #62, Week 1.