Procedure

• Bring two litres of water to boil.
• Add the rice sevai and let it cook for 6-7 minutes or until soft.
• Drain in a colander.
• While the sevai is cooking, heat oil in a pan and add the spices.
• Add onions and green chillies and sauté until translucent.
• Add the spice powder and tomato and salt. Cover and cook until the tomatoes are mushy.
• By the time the sevai is ready, the masala will also be ready.
• Add sevai to the pan and gently mix.
• Add chopped coriander leaves and serve hot with chutney or raitha.