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Introduction:

Weather its a one of the lazy weekend or cool rainy day and not in a mood to cook rice, roti, sabzi but looking for something quick yet spicy, tasty and chatpata then what else would great dish? Sev curry aha a lovely combination of spicy red curry topped up with sev and served with pav or bread! It makes a perfect meal!

Preparation time : 25 mts
Cooking time : 20 mts
Serves : 4 people

Ingredients:

  • 1 Big Onion sliced
  • 4 tsp dry grated Coconut
  • 4 cloves of Garlic
  • 1 Tomato diced
  • 1 tsp Goda Masala
  • 1 tsp Garam Masala
  • 1 tsp Red Chilli powder
  • Salt to taste
  • Bhavnagari Sev
Sev Curry

Method

  • Heat up pan on a medium high and dry roast coconut til it gets light golden color.
  • Take out coconut and add a tsp of oil and add chopped garlic and saute until garlic gets nice golden color.
  • Then add sliced onion and cook till it gets light brown color.
  • Now add diced tomatoes, onion, coconut, goda masala, garam masala, red chilli powder in to blender and grind to make a smooth paste.
  • Heat up oil in a pan or wok and add masala paste, tsp of degi mirch and cook till oil starts to separate from spices
  • Add water, salt to taste and bring it to boil. Now rassa or curry is ready.
  • Take curry in to a deep bowl or dish, add sev and chopped coriander leaves and serve with bread or pav!


Tips:

  • Use thick sev and not thin sev otherwise sev will get dissolved in curry.
  • Add sev just 5 mts before serving.
  • Prepare this masala in bulk, keep it frozen and use whenever required to make any kind of curry. This curry tastes with and type of non veg like chicken, mutton, fish.



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Comments :


No Image Kavita :     17 April 2016
Awesome receipe...
No Image Madhura :     4 May 2016
Thank you for the feedback. Happy cooking.
Reply

No Image harry :     23 December 2015
Although, I usually don't prefer vegetarian cuisine, this sev curry is one that really excites me. It is so easy to make and best paper writing service notes its health benefits which are incredible. Moreover, the taste and the juicy factor that tingles the taste buds is a brilliant feeling.
No Image Madhura :     25 December 2015
Thank you and stay tuned.
Reply

No Image Rajratna Jadhav :     9 December 2015
Hi Madhura. I want to thank you and your husband for the incredible effort that you put into this site. Your recipes are awesome! I have two questions (a) Whats the difference between goda masala and garam masala and when are they used? Perhaps you might upload a video on how to make garam masala. (b) I come from north Maharashtra (Dhule or Khandesh region) and I am looking for recipes from that region. Besides your Vangi Bharit are there any other recipes that might fit into the Khandeshi cuisine category? Would appreciate a response. Thank in advance.
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No Image Rashmi Vanarase :     22 January 2014
Thanks Madhura!!! Its yummy and simply superb..!!!
Reply

No Image rekha pravin kamat :     10 December 2013
I dont understand which sev can i use? is it soft bhavnagri sev or red spicy sev? plz reply.
Reply

No Image neha :     14 November 2013
I tried this recipe n it turned out really good!
Reply