Sev Usal Recipe | Famous Gujarati Street Food Sev Usal Recipe | Dried Green Peas Curry Recipe
Sev Usal is a delicious Gujarati street food. It is spicy and tangy in taste with some hints of sweetness. It has a soft texture of green peas and potatoes, whereas onion and sev give a nice crunch to the dish.
For Sev Usal, we have to assemble various small elements like the Green peas gravy (Ragda), sweet chutney, onion, sev, and coriander leaves.
In the Sev Usal recipe, first, prepare a Ragda by pressure cooking pre-soaked green peas. Prepare a gravy using onion, tomatoes, green chilies, ginger, garlic, mustard seeds, cumin seeds, hing, curry leaves, salt, dry spices, potatoes, and jaggery. Add cooked green peas, mix well, and adjust the consistency by adding water. Cook for 5-10 min and serve in a bowl topping with sweet chutney, sev, onion, and coriander leaves.
Chaats and Bhel is a popular Indian food. It is made at home as well as sold by vendors in the markets and streets of India. It is always delicious with savory, sweet, and spicy flavors. They come in various forms like bhel puri, Pani puri, sev puri, Dahi puri, Sev Usal, Sev Khamni, Kanda Poha, Matki Bhel, and many more.
- You can use the same Ragda or gravy for other chaat recipes.
- If your gravy is runny, then boil for some more time and allow it to thicken.
- If your gravy is thick, then add water to adjust consistency.
- For the Jain version of the recipe, skip adding onion, garlic, and ginger. It still tastes better.
- You can add spicy garlic chutney or green chutney for an extra kick of spiciness.
- Add sweetened yogurt or thick curd to your gravy if you want to cut the heat.
- Skip adding Hinge to the dish for the vegan version.
- You can also replace Sev with Farsan or Mix Chivda.
Here the word ‘Sev’ is deep-fried noodle-like thin strands made of chickpeas flour. ‘Usal’ is a gravy made with dried green peas, potatoes, and Indian spices.
I always prefer homemade Sev and Chutney because I choose the high quality of ingredients, no preservatives, no food color, and good quality of the oil. These homemade recipes, therefore, are healthy and hygienic too.
I usually make Sev recipe in bulk, and when it cools down completely, store it in an airtight container. It stays fresh for up to 2-3 weeks, and I can prepare many other Chaat dishes, Gujarati Sev Tameta nu Shaak and Sev Mamra. Cool right!
Serving and Garnishing tips:
- The best way to serve Sev Usal is to top up the usal / ragda with chopped onions, sev, sweet tamarind chutney, and coriander leaves.
- Serve Sev Usal Recipe hot/warm with Bread, Buns, Onion, lemon slices on the side.
- Sev Usal is filling and warm, which is best during fall or chilled winter nights. This dish is easy to prepare for a big party, picnic, or little get-together.
- You can eat Sev Usal as a snack or a complete weekend special meal.
This Vadodara-special Sev Usal Recipe is a treat to the mouth. It has vibrant colors and bursting flavors.
Here is the video recipe of the Sev Usal Recipe :
You may also like to try other Indian Street Food Recipe at home :
- Dahi Puri | Sev Potato Dahi Puri | SPDP Dahi Puri Recipe
- Gujarati Fafda Gathiya Recipe | How to make Fafda at home
- Pani Puri and Puri for Panipuri Recipe
- Moth Sprouts Chaat | Matki Bhel
- Click here for more Street Food Recipes
Do try this Homemade Sev Usal recipe, and let me know how it turned out in the comments section. If you liked this recipe, then rate the recipe card. Share the Sev Usal recipe with your loved ones. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the recipe card of the Sev Usal Recipe :
- Dried green peas - ½ cup
- Onion - 1, chopped
- Tomato - 1, chopped, optional
- Potato - 1 - 2, boiled, peeled, and chopped, as per liking
- Green chili - 1-2, as per taste
- Curry leaves - 1 spring
- Ginger - 1 inch
- Garlic - 4 - 5
- Mustard seeds - ¼ tsp
- Cumin seeds - ¼ tsp
- Hing - a pinch, optional
- Turmeric powder - ¼ tsp
- Red chili powder - ½ - 1 tsp, as per taste
- Coriander powder - 1 tsp
- Garam masala - ¼ tsp
- Salt - 1 or more, as per taste
- Jaggery - 2 tbsp, optional
- Oil - 1 - 2 tbsp
- Coriander leaves - ¼ cup, chopped
- Sweet chutney - for serving
- Sev - for serving
- Rinse the dried green peas with water properly.
- Soak them into lukewarm water overnight or for 6-8 hours.
- Drain the water, add soaked peas to a cooker, and ½ tsp of salt.
- Add 1 ½ - 2 cups of water.
- Pressure cook the soaked peas for 6 – 7 whistles or until cooked.
- Then keep it on simmer for 5-10 minutes.
- Meanwhile, chop the onion, tomatoes, and green chilies. Make a paste of ginger and garlic in a mortar pestle.
- Boil the potatoes, peel them, and chop them into medium size cubes.
- Heat the oil into one pan.
- Add mustard seeds when oil is medium hot.
- When mustard seeds start to splutter, add cumin seeds.
- When cumin seeds start to crackle, add hing, curry leaves, and green chilies.
- Saute for a minute, add chopped onions. Mix well.
- Saute till the onion starts to soften, and add ginger-garlic paste.
- Saute till the raw aroma of ginger and garlic goes away.
- Add tomatoes. Add salt as per taste.
- Cover and cook until tomatoes soften.
- Add all dry spices and salt. Mix well. Cook for 2 minutes or until oil separates.
- Add jaggery ( optional ). Add boiled potatoes. Cook for a while and turn off the flame.
- Heat the boiled peas once again.
- Add prepared masala into boiled green peas. Mix well.
- Add water to adjust the consistency. Adjust the salt, if required.
- Cook for 5 – 10 minutes.
- Turn off the flame.
- Add chopped coriander leaves.
- Now your ragda or sev usal is ready to serve.
- You can start plating.
- Pour usal into a plate. Add meethi chutney ( optional ), sprinkle homemade sev. Garnish the sev usal with chopped onion and coriander leaves.
If your gravy is runny, then boil for some more time and allow it to thicken.
If your gravy is thick, then add water to adjust consistency.
For the Jain version of the recipe, skip adding onion, garlic, and ginger. It still tastes better.
You can add spicy garlic chutney or green chutney for an extra kick of spiciness.
Add sweetened yogurt or thick curd to your gravy if you want to cut the heat.
Skip adding Hinge to the dish for the vegan version.
You can also replace Sev with Farsan or Mix Chivda.