Vegetable sevai, a quick and easy breakfast recipe made with rice noodles and mixed vegetables. A popular south-indian breakfast dish, also vegan and gluten-free.

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Sevai | Rice noodles

Sevai, also called shavige or santhagai/santhakai is nothing but simple rice noodles. Rice, soaked, ground, cooked, shaped, finally steamed and then shaped into thin, stringy noodles. Yes, sounds like a long process, but not as tough as it sounds.

It is close cousin to Idiyappam/Nool Puttu , primarily made of rice grain. But you can also make it with millets, like this Ragi Idiyappam.

Sevai vs Idiyappam

Both sevai and idiyappam are made of the same press. The main difference is Sevai is usually broken down into smaller bits and mixed with flavorings like this pepper sevai or lemon sevai.

Whereas Idiyappam is served as such with a Ishtu, a delicious mixed vegetable gravy in coconut milk or just plain coconut milk and sugar.

Now-a-days we get readymade Idiyappams in the market, which can be crumbled to make sevai. Whenever i m out of ideas or lazy to make anything elaborate , i just buy a pack of readymade idiyappams and make sevai.

Some Interesting Sevai Flavors

Coconut Sevai, Rice noodles tossed with fresh coconut and spices, from pavani of Cook's Hideout.
Podi Sevai, Rice noodles tossed with homemade spice powder, from Srivalli of cooking for all seasons.
Paruppu Sevai, Rice noodles tossed with moong dal and spices, from Harini of Tamalapaku.
Morekuzhambu Sevai, Rice noodles topped with spiced buttermilk from Padmajah of Seduce your tastebuds.

The Ingredients

A packet of MTR instant rice sevai. I usually buy MTR brand, you also get 777 and concord brands. I have tried the same with concord also.
Mixed vegetables, i have used potatoes, carrots, cauliflower, capsicums and french beans. My kids don't prefer green peas, so i haven't used in this recipe.

Spice, i have used green chilies and some garam masala powder for spice and flavoring.
Tempering, the regular tempering ingredients like mustard seeds, hing, and curry leaves are used in the recipe. We don't prefer adding chana dal and urad dal to the tempering, as it might become soggy while the vegetables are cooking.
Garnish, a handful of fresh coriander leaves and few mint leaves.

Step by Step Instructions to make Perfect Sevai

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

To make Vegetable sevai, first we need to cook the rice sevai, according to the package instructions. Add the sevai to boiling water, let it cook for 5 minutes exactly. Take it off heat, let it sit covered for 1 minute exactly.

Strain the sevai, and let it sit in a colander until it drains completely.
In a pan, heat oil, temper with mustard seeds, chilies and curry leaves. Next add mixed vegetables, turmeric powder, garam masala powder and salt. Add enough water for the vegetables to cook. Cover and cook for 8-10 minutes.

Once the veggies are done, check whether there is any liquid left, if so, let it get dry almost. Now add the strained rice sevai to this and mix well. Finally garnish with fresh coriander leaves and mint leaves. Let it sit for 5-8 minutes covered.
Serve this vegetable sevai hot with a chutney of your choice. I served with Peanut & Sesame Chutney and some mango pickle.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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