I wasn’t planning on making Sevai Pulav this week but I was cleaning out and organizing my pantry and found a bag of dried rice noodles. I must have forgotten that I had bought them and I was so glad I found them. Suddenly the idea of sevai and vegetables sounded like a great combination for dinner.
Sevai is dish made with rice noodles that is steamed and gently fried in oil wth mustard seeds. I it a very simple dish that is an excellent alternative to plain rice. I published my recipe for Sevai in 2014 and followed up with a post in which I described how to make rice noodles at home. Making them at home is a lot of fun and is a great family project for a rainy day.
Sevai Pulav is based on my Vegetable Pulav which can be found in my first cookbook, Kachi’s Kitchen. The first step in this recipe is to blanch the vegetables. I use plenty of cauliflower, carrots and green beans in my recipe but peas and asparagus would be good additions as well. My recipe uses more vegetables than a standard pulav recipe because I like the idea of a one pot meal where the whole meal is served out of one pot.
The essence of this recipe comes from the seasonings that include garam masala, cumin and turmeric which are fried in oil flavored with cardamom, cumin, cinnamon, cloves and bay leaf. In this, garlic, ginger, onion and a green chile are fried. When they tender, I add tomato paste and water to create a light sauce for the cooked noodles. After everything is mixed together, I let the dish simmer for a few minutes to allow the flavors to blend.
The Sevai Pulav is topped with fried cashews and sprigs of cilantro. This dish is served as an entrée so it is served with raita, pickle and pappadams.