Shevai usli

Health-0-meter: 4/5 (5 being the healthiest)
Ease: 4/5 (5 being the easiest)

I love shevai and shevai usli. The form of shevai most often eaten by Konkanis is made from a rice and coconut paste of sorts that is cooked and then pressed through a dye to get long thin noodles. Shevai usli (usli meaning spiced mix) is made using wheat noodles. I'm not familiar with the process of making the wheat version, but I know it's sold in a dried form in India. My parents always buy packs and packs of them so it looks like this favorite runs in the family! :)

This is a perfect recipe if you're looking for a quick and hearty breakfast that doesn't require a lot of talent to make. The bulk of the prep lies in rehydrating the noodles.

Ingredients:

• 4 cups dried shevai noodles (will yield ~1 cup cooked shevai per person for 2 people)
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera (cumin) seeds
• 3-4 dried red chillies
• 3-4 curry leaves
• 1/4 tsp asafoetida powder (heeng)
• 1 tsp shredded unsweetened coconut
• salt

1. Rehydrate noodles in room temperature water. Place noodles in bowl and fill with water until noodles are completely covered. Noodles are ready when they feel flexible and feel soft enough to chew (usually about 30 minutes). They will also change color and become a lighter shade of brown.

rehydrated shevai

2. Place 1 tbsp oil in a pan. When oil is hot, add mustard seeds and cumin seeds. When mustard seeds begin to pop, add dried red chillies and curry leaves. Fry for 10 - 15 seconds and add noodles. Add salt and asafoetida powder. Stir until mixed. Garnish with shredded coconut.

Spices used (L-R): dried red chillies, cumin seeds, mustard seeds, curry leaves, shredded coconut

What did I tell you? Quick n' easy. Once the noodles are rehydrated, it's about 10 minutes to get to the fully cooked stage. So, in under an hour, you have a hearty and authentic breakfast for 2 or more!

'Til the next dish...