Ingredients
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1 cup For the Sev (Gram Flour Dough):Besan (gram flour)
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Salt to taste
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1.5 tsp Dhania (coriander) powder
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2 tsp Kashmiri mirchi (red chili) powder
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1/2 tsp Haldi (turmeric) powder
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1/2 tsp Ajwain (carom seeds)
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1.5 tbsp Oil (for moin)
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Water as needed
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1 cup For the Kadi (Yogurt Gravy):Sour curd (yogurt)
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2 cups Water
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1 tsp Besan (gram flour)
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2 tsp For the Masala & Tempering:Oil
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1 tsp Rai (mustard seeds)
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1 tsp Jeera (cumin seeds)
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1/2 tsp Hing (asafoetida)
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1/2 tsp Haldi (turmeric) powder
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1.5 tsp Dhania (coriander) powder
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Salt to taste
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2 tbsp For the Tadka (Final Tempering):Oil
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2 tsp White sesame seeds
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1 tsp Kashmiri mirchi (red chili) powder
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1 tsp Kasuri methi (dried fenugreek leaves)
About
Lesser known outside Gujarat but immensely popular in Gujarat and especially Jain viewers – we make this Kathiyavadi dish on various occassions like Paryushan, Tithi days and even days when we don’t have any vegetable in the home.
Steps
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1
Done
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Step 1: Prepare the Sev DoughIn a large bowl, combine 1 cup of besan, salt, 1.5 tsp dhania powder, 2 tsp Kashmiri mirchi powder, 1/2 tsp haldi powder, 1/2 tsp ajwain, and 1.5 tbsp of oil. Mix everything well with your hands. |
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2
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Gradually add a few tablespoons of water at a time while kneading. Continue to add water and knead until you form a semi-solid, firm dough. Do not make it too soft. Set aside. |
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3
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Step 2: Prepare the Kadi (Yogurt Gravy)In a separate bowl, whisk together 1 cup of sour curd and 2 cups of water. |
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4
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Add 1 tsp of besan to this mixture and whisk thoroughly until there are no lumps. This will help prevent the kadi from curdling and also thicken it slightly. |
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5
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Step 3: Cook the Masala and KadiHeat 2 tsp of oil in a kadhai (wok) or a deep pan over medium heat. |
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6
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Add the rai and jeera and let them splutter. |
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7
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Add the hing, 1/2 tsp haldi powder, and 1.5 tsp dhania powder. Mix well and let the spices cook on a low flame for about a minute. Be careful not to burn the spices. |
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8
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Carefully pour the prepared kadi mixture (yogurt and water mixture) into the kadhai. |
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9
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Add salt to taste. |
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10
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Stir continuously to prevent the curd from curdling. Cook the mixture until it comes to a rolling boil. |
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11
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Step 4: Make and Cook the SevWhile the kadi is boiling, grease a sev maker or a perforated ladle (channi) with oil. |
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12
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Take a small portion of the besan dough. Place it on the perforated ladle. |
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13
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Using the palm of your hand, press the dough through the holes of the ladle, directly into the boiling kadi. The sev will drop into the curry in small, noodle-like strands. |
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14
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Once all the sev is added, stir gently and let it cook for another boil. The sev will cook quickly; once cooked, it will float to the top. |
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15
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Step 5: Prepare the Final TadkaIn a separate small pan, heat 2 tbsp of oil. |
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16
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Once the oil is hot, turn off the flame. Add the white sesame seeds, Kashmiri mirchi powder, and kasuri methi. The heat from the oil will toast the ingredients, creating a sizzling, aromatic tadka. |
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17
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Step 6: ServePour the hot, sizzling tadka directly over the boiling sev padelu shak in the kadhai. |
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18
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Give it a final gentle stir. |
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19
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Serve the hot Kathiyawadi Sev Padelu Shak with bhakri (a type of Gujarati flatbread) or steamed rice. Enjoy! |
