Recipe: Perfect Sev usal

Recipe: Perfect Sev usal Delicious, fresh and tasty.

Sev usal. One can make best sev usal at home by just topping up ragda with boiled potatoes, grated carrot, chopped onions and lots of sev. The additional garnishing of flavorful green coriander chutney, sweet and tangy date tamarind chutney and spicy garlic chutney makes this Gujarati snack a delightful and palatable experience. Sev is actually fried noodle like strands made of chickpeas flour and fried, while Usal is gravy made with dried green peas and potatoes commonly known as Ragda.

USUALLY we keep it so much SPICY.

Discard water and transfer them into a pressure cooker along with a glass of water, salt and soda.

Sev Usal Vadodara's most favourite road side snack, #Monsoon entry.

You can have Sev usal using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sev usal

1. You need 1 cup of soaked dried white paes (suke matar).

2. It’s to taste of salt.

3. You need 1 tbsp of oil.

4. It’s 1 tsp of rai.

5. You need 1/2 tsp of hing.

6. Prepare 1/4 cup of chopped onion.

7. Prepare 1/4 cup of chopped tomato.

8. Prepare 2 tsp of chilli powder.

9. You need 1/2 tsp of dhaniya powder.

10. You need 2 tbsp of chopped dhaniya.

11. You need 1 tsp of lemon juice.

12. Prepare of for serving:.

13. It’s 2 of buns.

14. You need 1 cup of sev.

15. It’s 1 tbsp of chopped onion.

Baroda Famous Sev Usal uses family recipes that have been in the family for generations.

Even the 'sev-usal' business hardly breaks even.

I make losses as people are still reluctant to come to a handcart and eat.

I learnt making the dish from someone in Vadodara, but it has not.

Sev usal step by step

1. Combine the matar, little salt and water in a pressure cooker, mix well and pressure cook for 3 whistles.

2. Heat the oil in a pan, add the mustard seeds and hing and sauté on a medium flame for 30 seconds..

3. Add the onions and sauté on a medium flame for 1 minute.

4. Add the tomatoes, mix well and cook on a medium flame for 2 minutes..

5. Add the chilli powder, coriander powder, turmeric powder, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes..

6. Add the cooked vatana, coriander, lemon juice and ½ cup water, mix well and cook on a medium flame..

7. Ragda is ready put in to serving plate add onion, corinader and sev serve with bun.

In this Kolhapuri Misal Pav we use a many spices, sprouts and potatoes.

It is served with some sev and onion on top with the spicy chutney.

It is a healthy version of Pav bhaji which is relished in Maharashtra.

Serve the Kolhapuri Usal with some hot pav toasted in butter as a Delicious Tea Time Snack for Kids after School.

USAL, a traditional Maharashtrian recipe of spicy pulses in a thin watery gravy which is usually eaten with bread.