Sev Nu Shak is a traditional Kathiyawadi-style Gujarati curry made with a flavorful buttermilk-based gravy, besan sev (gram flour noodles), and simple everyday spices. This comforting curry has a perfect balance of spicy, tangy, and mildly savory flavors, making it an excellent accompaniment to bhakhri, bajra rotla, or even steamed rice.
In this recipe, I have prepared Sev Nu Shak in a unique dhaba-style variation. Unlike the traditional method, the tempering is added directly to the buttermilk-based gravy, giving the curry a richer aroma, deeper flavor, and a restaurant-style taste while still retaining its authentic Gujarati essence.
This recipe is quick, simple, and requires only a handful of pantry ingredients, making it a perfect choice when there are no fresh vegetables available at home. Try this easy recipe along with the helpful tips to prepare delicious, flavorful, and creamy Sev Nu Shak every time.
The key to making tasty sev nu shak at home
- Firstly, I prepared the sev using besan (gram flour). The sev dough should be medium-soft, so add the water gradually while kneading. Knead and rub the dough for about 1 minute until it becomes smooth. This helps make the sev soft, light, and fluffy after cooking.
- Secondly, Sev Nu Shak is prepared with a buttermilk-based gravy. To make the recipe easier, I first pressed the sev directly into boiling water so it holds its shape perfectly while cooking. Once the gravy cooled slightly, I added the buttermilk to prevent it from curdling. Finally, I poured a flavorful tempering over the curry, which gives the sabzi a rich, authentic dhaba-style taste.
- Lastly, Sev Nu Shak tastes best when it has a slightly spicy and tangy flavor and is served hot with bhakhri, bajra rotla, or chapati.
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Sev nu shak recipe | kathiyawadi sev nu shak | besan sabzi
Ingredients
For sev dough
- 1 cup besan
- ¼ tsp turmeric powder
- Salt to taste
- Pinch of hing
- 1 tbsp hot oil
- 4 tbsp water or as required
For kathiyawadi garlic chutney
- 12-14 garlic cloves
- Pinch of salt
- 1 tsp red chilli powder
For masala paste
- 1 tbsp kathiyawadi garlic chutney
- 1 tbsp coriander powder
- 1 tsp Kashmiri red chilli powder
- ½ tsp garam masala
- ¼ cup water or as required
For sev nu shak
- 3 cup water
- ½ tsp turmeric powder
- Salt to taste
- 1 cup buttermilk
- 4-5 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 2 dry red chilli
- 3 cloves
- 1 star anise
- Some curry leaves
- ½ cup chopped onion
- 2 chopped green chilli
- 1 tsp chopped ginger
- ½ cup chopped tomatoes
- Salt to taste
- Prepared masala paste
- ½ tsp sugar
- Some coriander leaves
Instructions
- In a mixing bowl, add 1 cup besan (gram flour), ¼ tsp turmeric powder, salt to taste, a pinch of hing (asafoetida), and 1 tbsp hot oil. Mix everything well. Gradually add 4 tbsp water and knead into a medium-soft dough for the sev. Keep it aside.
- Next, in a mortar and pestle, add 12–14 garlic cloves, salt to taste, and 1 tsp red chilli powder. Crush everything into a coarse paste to prepare the Kathiyawadi garlic chutney.
- Transfer the chutney to a bowl. Add 1 tbsp coriander powder, 1 tsp Kashmiri red chilli powder, ½ tsp garam masala, and ¼ cup water. Mix well to make a smooth masala paste. Keep it aside.
- Now, in a pan, add 3 cups water and bring it to a boil. Hold a grater over the boiling water and place the sev dough on it. Rub the dough over the grater so that the sev falls directly into the boiling water. Let the sev cook until it takes its shape.
- Add ½ tsp turmeric powder and salt to taste. Mix well.
- Take 1 cup buttermilk in a bowl. Rub any leftover sev dough into the buttermilk and mix well. Then gradually pour the buttermilk into the gravy while stirring continuously. Keep stirring until the gravy comes to a gentle boil.
- Meanwhile, prepare the tempering. In a tadka pan, heat 4–5 tbsp oil. Add 1 tsp cumin seeds, ½ tsp mustard seeds, 2 dried red chillies, 3 cloves, 1 star anise, and a few curry leaves. Sauté for a few seconds until aromatic.
- Add ½ cup chopped onion, 2 chopped green chillies, and 1 tsp chopped ginger. Sauté until the onions turn light golden.
- Now add ½ cup chopped tomatoes and salt to taste. Cook until the tomatoes become soft and mushy.
- Add the prepared masala paste and sauté until the oil starts separating from the sides.
- Pour the prepared tempering into the sev gravy and mix well.
- Finally, add ½ tsp sugar and mix well. Cover and cook the sabzi over a low flame for 5 minutes.
- Sev Nu Shak is ready. Garnish with freshly chopped coriander leaves and serve hot with bhakhri or bajra rotla.
Notes
- Adding hot oil makes the sev soft and fluffy.
- Do not add too much water while kneading the sev dough.
- The sev dough should be medium-soft.
- The masala paste enhances the flavor of the sabzi.
- Add the sev directly into boiling water so that it holds its shape.
- Adding the leftover besan to the buttermilk thickens the gravy and helps prevent the buttermilk from curdling.
- Let the gravy cool slightly before adding the buttermilk.
- Stir the gravy continuously after adding the buttermilk to prevent it from curdling.
- Adding the tempering to the sabzi at the end enhances its flavor.