There was a time when I used to look forward to Tuesday mornings and Thursdays nights. And this was during the time I was working at a multi specialty hospital. The hours used to be hectic and seeing a lot of patients and talking to them about their lifestyle change and diet modification used to make us really tired. But these two days were something we all used to look forward to!
Generally we used to have breakfast, lunch in the hospital itself and sometimes when there is an over load of patients, we used to have dinner there too.
I am sure you must have guessed what is special about those two days! Well, the Tuesday breakfast menu used to feature Ragi Sevai and Thursday dinner had Kambu sevai. I was really new to these dishes until I tasted it in the hospital canteen.
I fell in love with these two dishes and I used to really enjoy the meal in spite of knowing that I had a hectic day ahead or that I had just finished seeing a boat load of patients!Knowing my love for these two dishes my colleagues used to set aside some for me when I was late.
After I changed jobs, the memory of these two dishes used to strike up whenever the day was mentioned and when ever I ate these dishes at home or elsewhere I used to recollect the time with my colleagues. So nostalgic!!!
These dishes are pretty simple and easy to make mainly as they are available in the dry form in the stores. All you need to do is steam cook and season it.
A couple of months back I got a pack of kambu sevai from an organic store and made for breakfast a few weeks back.
Kambu Sevai – 1 packet /200 grams
Tomato- 1 ,c hopped
Red chilies- 2 ,broken
Curry leaves- a few
Mustard- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Channa dal- 1 teaspoon
Salt to taste
Oil- 1 teaspoon
Steam the kambu sevai as mentioned on the pack and spead on a plate to cool .
Heat oil in a pan and add the mustard, cumin, channa dal and when the mustard pops, add the red chilies, curry leaves and onion.Saute till onion turns soft. Put in the tomato and cook till soft.
Add the steamed sevai and salt.Mix gently to combine.Cook on low heat for a couple of minutes and remove from pan.
Serve with Sambar / Chutney / a side of your choice.
- You can also add steamed vegetables like peas, carrot, beans etc before adding the cooked sevai to the pan.