Authentic Vadodara Style Sev UsalVeg
Experience the authentic flavors of Vadodara with this classic Sev Usal, a beloved Gujarati street food packed with bold, comforting flavors. Tender white peas are simmered in a rich, spiced tomato-based gravy infused with aromatic Indian spices, creating a hearty and satisfying base. The dish is generously topped with crispy sev, finely chopped onions, fresh coriander, and a fiery chili-garlic chutney for an irresistible burst of flavor and texture.
Ingredients
Main Ingredient:
1 cup Dried White Peas
Usal Masala:
1 tsp Coriander Seeds
1 tsp Roasted Jeera Powder
1 tsp Fennel Seeds
1 piece Star Anise
5 piece Cloves
1 piece Cinnamon Stick
9 piece Black Peppercorns
2 piece Dry Red Chilli
2 piece Bay Leaf
1 tsp Sesame Seeds
1 tbsp Coconut (desiccated)
1 tsp Ginger Powder
1 tsp Dry Mango Powder
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Salt
Usal Gravy:
3 tbsp Oil
1 tsp Asafoetida Powder (Hing)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Green chilli paste
2 piece Onion Ginger Garlic Paste
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Salt
3 piece Tomato Ketchup
2 tsp Garam masala Powder (Hot Spices)
1 tsp Turmeric Powder
2 tbsp Gram Flour (besan)
as needed Water
Red Chilli & Garlic Chutney:
10 piece Dry Red Chilli
9 cloves Garlic
1 tsp Roasted Jeera Powder
3 tbsp Oil
Instructions
Step 1— Prepare the White Peas
1
Pressure cook the soaked white vatana with salt and enough water until tender (about 3 whistles).
Step 2— Prepare the Usal Masala
1
In a pan, dry roast coriander seeds, jeera, fennel seeds, star anise, cloves, cinnamon, black peppercorns, dry red chilli, bay leaf, sesame seeds, and desiccated coconut.
2
Once roasted, add the dry ginger powder, amchur powder, red chilli powder, turmeric powder, and salt.
3
Grind the mixture into a fine powder.
Step 3— Prepare the Usal Gravy
1
Heat oil in a pan and add hing.
2
Add the ginger, garlic, and green chilli paste, followed by the onion paste. Sauté until fragrant.
3
Add coriander powder, red chilli powder, and salt. Mix well.
4
Pour in the tomato puree and cook until the oil separates.
5
Add the prepared Usal masala and turmeric powder.
6
Add water to achieve a medium-thick gravy consistency.
7
Stir in the besan slurry (gram flour mixed with a little water) to thicken the gravy and improve the texture. Cook until it reaches a rolling boil.
8
Add the boiled white vatana into the gravy and let it simmer.
Step 4— Prepare the Red Chilli & Garlic Chutney
1
Blend soaked red chillies, garlic cloves, jeera, and salt into a smooth paste with a little water.
2
Heat oil in a small pan and cook the paste until aromatic and the oil surfaces.
Step 5— Plating
1
Pour the hot Usal into a serving bowl.
2
Garnish with chopped onions, fresh coriander, sev (or gathiya), and chopped spring onions.
3
Finish by drizzling the prepared red chilli & garlic chutney oil over the top.
4
Serve hot with pav.
Nutrition Facts
5 servings per recipe
