Vegetable Sevai

Vegetable Rice Sevai

Vegetable Sevai makes for a light, filling and quick-fix breakfast meal. Prepared pretty much the way one would prepare vermicelli/semiya. Adding vegetables of your choice makes it substantial while tofu/paneer adds a dose of protein. Sevai are a type of rice noodles popular in South India especially Tamil Nadu and Sevai preparations include coconut, lemon and tomato.

Vegetable Sevai Recipe

Prep & Cooking Time: 20 mts

Serves 4 persons

Cuisine: South Indian

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Ingredients:

2 cups instant rice sevai (I used MTR brand)

1 finely sliced large onion

3-4 slit green chillis

1″ ginger finely chopped

pinch of asafoetida/hing/inguva

1 tomato, chopped

1 1/2 cups diced and parboiled mixed vegetables (carrot, beans, green peas)

1 tbsp chopped coriander leaves (optional)

1/2 tbsp oil

1 tsp ghee (optional)

salt

For seasoning:

1 tsp mustard seeds

1/2 tbsp split black gram

1/2″ cinnamon stick (optional)

12-15 curry leaves

1 Boil 4 cups of water and add the rice sevai along with 1/4 tsp salt and 1 tsp oil. Once the sevai is cooked (it should be just soft and not mushy), turn off heat, pour into a colander to drain completely and and keep aside. The sevai cooks fast so watch out while its boiling.
2 Heat oil and ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram and curry leaves and saute them till the dal turns slightly brown and a nice aroma emanates the kitchen. Add the asafoetida and mix.
3 Add the sliced onions, green chillis and ginger and saute for 4 mts. Add the parboiled vegetables and green peas. Cook for 4 mts.
4 Add the chopped tomatoes and saute on medium heat for 4 mts.
5 Now, add the cooked sevai and and mix it lightly and see that no lumps form. Garnish with coriander leaves. Turn off heat.
6 Serve hot with chutney or pickle of your choice.

Note:

For variation, garnish with grated coconut. You can added roasted cashews too.

Vegetable Sevai

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  rice sevai
  •   vegetables

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Published:

Vegetable Sevai makes for a light, filling and quick-fix breakfast meal. Prepared pretty much the way one would prepare vermicelli. Adding vegetables of your choice makes it substantial while tofu/paneer adds a dose of protein.

24 thoughts on “Vegetable Sevai

  1. I still have a mental block about eating salty sevai, too strongly conditioned to think of sevai = dessert! This post with the delish pictures might just change my mind ๐Ÿ˜‰ Thanks for sharing Sailu.

  2. Hi Sailu,
    we have Bambino here, I guess it should work.
    Happy belated Ugadi to your and your family. I hope the upcoming year brings you lots of peace and happiness.

  3. O wow, wht yummmm pics Sailu!! I m so hungry right now since its lunch tym for me….I am feeling like snatching this plate from the pic!! thanks for the post!

  4. Hi Shailu,

    I was very inspired by the pics and tried it out today….The taste caome out gud but when I added sevai to the vegetables it became sticky…Where could I have gone wrong??

    1. The next time you boil the sevai, add a tsp of oil to the hot water and cook the sevai. DO NOT over cook otherwise it becomes a sticky blob. Under cooking the sevai is the key here. Add enough oil to the vegetables while cooking.

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