Sev Tameta
A quick Kathiawadi comfort food - tangy tomato curry topped with crispy sev noodles.
Prep Time
10 mins
Cook Time
20 mins
Servings
4 people
Difficulty
Easy
Ingredients
Main Ingredients
Spices
Garnish
Instructions
Prepare Tempering
3 minsHeat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves.
Add Tomatoes
5 minsPour in the tomato puree. Be careful as it will splutter. Stir well and cook for 2-3 minutes.
Add Spices
8 minsAdd red chili powder, turmeric, coriander powder, salt, and sugar. Mix well and cook until oil separates.
Simmer
7 minsAdd water to adjust consistency. Simmer for 5-7 minutes until the gravy thickens slightly.
Add Sev
2 minsTurn off heat. Add sev to the tomato gravy and mix gently. The sev will absorb some gravy and soften slightly.
Serve
2 minsTransfer to a serving bowl. Top with fresh sev and coriander. Serve immediately with rotli or as a side dish.
Chef's Tips
- Add sev just before serving to keep some crunch
- Use ripe, tangy tomatoes for best flavor
- Nylon sev (thin variety) works best for this dish
- Adjust sugar based on tomato sourness
- This dish should be eaten immediately before sev gets soggy
The Story Behind Sev Tameta
Sev Tameta is a beloved everyday dish from Kathiawad region of Gujarat. Born out of necessity and creativity, it combines simple pantry staples - tomatoes and sev - into something surprisingly delicious and satisfying.
The dish showcases the Gujarati love for contrasting textures - the soft, tangy tomato gravy against the crispy sev. It's quick comfort food that every Kathiawadi household has perfected.