South Indian ‘tiffin’ food that’s usually eaten as a light snack with a filter coffee or for a quick supper, is a world full of treasures such as this gluten-free and vegan malli sevai.
Vegan food, or healthy food in general, has often been synonymous with dull and lacklustre. More often than not, we tend to overlook recipes and treasures from our own culture that would easily categorise as vegan or gluten-free. ‘Tiffin meals’ are a category of food in South Indian cuisine that is often associated with quick, light meals that can be thrown together really easily. Usually eaten with an accompaniment like chutney, sambar or an array of podis, many restaurants across the region are known to serve their version of small but satiating meals.
Dishes like upma, tomato rice, idiyappam, uthappam, sevai are known to feature on these tiffin menus. Sevai, a pre-cooked rice noodle variety commonly found in Tamil Nadu and Karnataka, is made in a variety of ways ranging from a simple tadka of lemon juice and mustard seeds or tossed with lots of cooked onions and tomatoes or mixed with a deliciously herby coriander paste that is cooked before being added to the rehydrated rice noodles. It tastes best when paired with a simple coconut or peanut chutney and has a mellow grassiness from the coriander that’s hard to miss. Find a recipe that serves two, below:
Image Credits: Chitra's Recipes