Sev Tameta: A Spicy, Tangy Treat from My Kitchen to Your Heart!

Namaste and Kem Chho, my dear food-loving friends! Chef Curry Do’pyaza here, back with another lip-smacking recipe straight from the heart of Gujarat. Today, we’re diving into the delightful world of Sev Tameta, a dish that’s as vibrant and colourful as a Holi celebration!

Sev Tameta is a beloved dish, especially popular in Gujarati households. You’ll often find it gracing the tables during festivals like Diwali, Janmashtami, or even just a simple Sunday brunch. It’s the kind of dish that brings a smile to your face and a warmth to your belly.

A Little Story Behind the Spice

The history of Sev Tameta is as humble as its ingredients. It’s believed to have originated as a quick and easy way to use up leftover tomatoes and add a bit of zing to everyday meals. Over time, it evolved into the flavourful dish we know and love today, a testament to the resourcefulness and creativity of Indian home cooks.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

What You’ll Need (Ingredients):

4 ripe, juicy Tameta (Tomatoes), finely chopped
1 medium Pyaaz (Onion), finely chopped
1 inch Adrak (Ginger), grated
2-3 green Mirchi (Green Chillies), finely chopped (adjust to your spice level)
1 tsp Rai (Mustard Seeds)
1/2 tsp Jeera (Cumin Seeds)
1/4 tsp Hing (Asafoetida)
1/2 tsp Haldi (Turmeric Powder)
1 tsp Lal Mirch Powder (Red Chilli Powder)
1 tsp Dhaniya Powder (Coriander Powder)
1/2 tsp Garam Masala
1 tbsp oil (any cooking oil will do)
2 tbsp fresh Dhaniya (Coriander Leaves), chopped for garnish
Salt to taste
1 cup Sev (Gram Flour Noodles), preferably nylon sev

Let’s Make Some Magic (Instructions):

First, heat the oil in a kadai or pan over medium heat.
Add the rai (mustard seeds). Once they start to splutter, add the jeera (cumin seeds) and hing (asafoetida). The aroma will be wonderfully inviting!
Now, add the finely chopped pyaaz (onions) and sauté until they turn a beautiful golden brown.
Stir in the grated adrak (ginger) and chopped green mirchi (green chillies). Sauté for a minute until the raw smell disappears.
Add the chopped tameta (tomatoes), haldi (turmeric powder), lal mirch powder (red chilli powder), dhaniya powder (coriander powder), and salt to taste.
Cook the tomatoes until they become soft and mushy, stirring occasionally. This usually takes about 10-12 minutes. The mixture should be thick and pulpy.
Sprinkle in the garam masala and mix well.
Simmer for another 2-3 minutes, allowing the flavours to meld together beautifully.
Just before serving, add the sev (gram flour noodles) and mix gently. Don’t add the sev too early, or it will become soggy.
Garnish with fresh dhaniya (coriander leaves).

Chef Curry’s Top Tips for a Perfect Sev Tameta:

Tomato Quality: Use ripe, juicy tomatoes for the best flavour. Roma tomatoes work exceptionally well.
Spice Level: Adjust the amount of green chillies and red chilli powder to suit your taste.
Sev Timing: Add the sev just before serving to maintain its crispness.
Sweetness: If you prefer a slightly sweeter Sev Tameta, add a pinch of sugar while cooking the tomatoes.

Cooking it Your Way:

Gas Stove/Induction: The recipe above works perfectly on both gas and induction stoves.
Pressure Cooker: For a quicker version, you can pressure cook the tomatoes and spices for 2-3 whistles. Release the pressure naturally and then simmer to thicken the gravy.
Slow Cooker/Crockpot: Not recommended as the dish requires constant monitoring to prevent burning.
Microwave: Not recommended as the dish requires sauteing and simmering which is best done on a stovetop.
Air Fryer: Not recommended as the dish requires cooking with gravy.
Oven: Not recommended as the dish requires sauteing and simmering which is best done on a stovetop.

Nutritional Information (Approximate per serving):

Calories: 250-300
Protein: 8-10g
Carbohydrates: 30-35g
Fat: 12-15g

Serving Suggestions:

Serve hot as a side dish with roti, paratha, or naan.
Enjoy it as a light and flavourful snack.
Pair it with a dollop of fresh yogurt for a cooling contrast.
Garnish with a sprinkle of more sev and chopped coriander for an extra touch of elegance.

So there you have it, my friends! A simple yet incredibly flavourful recipe for Sev Tameta. It’s a dish that’s sure to become a family favourite.

Now, go ahead, try this recipe in your own kitchen. Cook it with love, and share it with your loved ones. The joy of cooking is best when shared!

Until next time, happy cooking!

Yours truly,

Chef Curry Do’pyaza