Sev Tameta nu Shaak Recipe: 20-Minute Kathiyawadi Curry

Sev Tameta nu Shaak is the most loved everyday Kathiyawadi curry: a tangy, slightly sweet tomato shaak topped with crunchy sev. It comes together in about 20 minutes and pairs perfectly with bajra rotla, rotli, or plain rice. Here is the traditional way to make it at home.

Sev Tameta nu Shaak at a glance

Detail	This recipe
Total time	About 20 minutes
Main ingredients	4 ripe tomatoes and 1 cup thick sev
Spice level	Spicy, Kathiyawadi style (1 tablespoon red chilli powder)
Taste	Tangy with a little sweetness from jaggery
Serve with	Bajra rotla, rotli, paratha or rice

What ingredients do you need for Sev Tameta nu Shaak?

• 4 medium ripe tomatoes, chopped
• 2 tablespoons oil
• 1 teaspoon mustard seeds (rai)
• A pinch of hing (asafoetida)
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chilli powder (Kathiyawadi style, spicy)
• 1 teaspoon dhania-jeera powder (coriander-cumin)
• 1 to 2 teaspoons jaggery or sugar, to taste
• Salt to taste
• 1 cup sev (thick bhavnagari or ratlami sev works best)
• Fresh coriander, chopped

Prep checklist

• Choose ripe, red tomatoes; very firm, pale tomatoes make the shaak sour and thin.
• Chop the tomatoes finely so they break down within the cooking time.
• Measure all the powdered spices into a small bowl, so they go in together and do not burn.
• Keep the 1/2 cup water ready near the stove.
• Leave the sev in its packet or a dry bowl until serving time.
• Get the rotla, rotli or rice ready first; the shaak is best served the minute it is done.

How do you make Sev Tameta nu Shaak step by step?

1. Heat oil in a kadhai. Add mustard seeds and let them splutter, then add hing.
2. Add the chopped tomatoes with salt. Cook on medium heat for 6-7 minutes until soft and mushy.
3. Add turmeric, red chilli powder, and dhania-jeera powder. Mix and cook 2 minutes until the oil separates.
4. Add jaggery and about 1/2 cup water. Simmer 3-4 minutes to a medium-thick shaak consistency.
5. Just before serving, add half the sev into the shaak and mix. Top with the remaining sev and fresh coriander.

How do you know each stage is right?

Stage	Cue
Tempering	Mustard seeds crackle and stop jumping before the hing goes in
Tomatoes	No firm pieces left; they mash easily against the side of the kadhai
Masala	Oil shines at the edges and the raw smell of chilli powder is gone
Finished shaak	Medium-thick: it coats the back of a spoon but still flows; it thickens further as it stands

When should you add the sev?

Always add sev at the very end, ideally at the table. Sev softens within minutes in hot shaak, so adding it late keeps the signature crunch. For guests, serve the shaak hot and the sev in a separate bowl.

Common mistakes and fixes

• Too sour: the tomatoes were not ripe. Add a little more jaggery, a pinch at a time, and simmer one more minute.
• Too thick after resting: stir in a splash of hot water and bring it back to a simmer before adding sev.
• Too spicy: 1 tablespoon of chilli powder is the Kathiyawadi level. For a milder plate, start with 1 to 2 teaspoons next time; today, serve it with ghee on the rotla or extra sev.
• Soggy sev: it went in too early. Keep the sev separate until serving.
• Burnt masala: the spices hit very hot oil with no tomato in the pan. Follow the order in the steps: tomatoes first, then powders.

Variations (optional)

• With garlic: many Kathiyawadi homes add a few crushed garlic cloves after the hing for a sharper flavour.
• With onion: saute one finely chopped onion until soft before adding the tomatoes.
• Milder for kids: reduce the red chilli powder and use thin sev only as a garnish.

Serving ideas

For a simple Kathiyawadi thali, serve the shaak hot with bajra rotla and a spoon of ghee, raw onion, a green chilli, a piece of jaggery and a glass of chaas. For a weekday lunch, rotli and plain rice are enough. Put the sev bowl on the table so everyone tops their own plate and the crunch lasts to the last bite.

A note on the sev

Use fresh, crisp sev. Sev that has gone stale or soft in the packet will not add crunch; taste a piece before you start cooking.

Storage

Store any leftover shaak without sev in a covered container in the fridge and use it soon. Reheat until hot, adjust the thickness with a little water, then add fresh sev on top. Shaak that already has sev in it turns mushy and does not reheat well.

FAQ

Which sev is best for Sev Tameta nu Shaak?

Thick bhavnagari or ratlami sev holds crunch longer. Fine nylon sev turns soft quickly - use it only as a garnish.

What do you serve with Sev Tameta nu Shaak?

Bajra rotla with ghee is the classic Kathiyawadi pairing; rotli, paratha, or steamed rice also work well.

Can I make it without jaggery?

Yes, but a little sweetness balances the tomato tang. You can use sugar instead - start with 1 teaspoon.

Can I make the shaak ahead for guests?

Yes. Cook it up to step 4, keep it covered, and reheat just before the meal. Add the sev only at the table.

Is Sev Tameta nu Shaak very spicy?

The Kathiyawadi version is. The heat comes from the red chilli powder, so you control it fully with that one measure.

More Kathiyawadi favourites: Sev Khamani, Mathiya, and Churma Ladoo.

Complete the meal: Bajra Rotla with Ringan no Olo or soft Methi Thepla.

Last verified: October 22, 2026.