Vegetable Sevai

Cooking Time: 20 mins
Servings: 4


  • 2 cups instant rice sevai
  • 1 finely sliced large onion
  • 3-4 slit green chillis
  • 1? ginger finely chopped
  • asafoetida
  • 1 tomato, chopped
  • 1 1/2 cups diced and boiled mixed vegetables (carrot, beans, green peas)
  • 1 tbsp chopped coriander leaves
  • 1/2 tbsp oil
  • 1 tsp ghee
  • 1 tsp mustard seeds
  • 1/2 tbsp split black gram
  • 1/2? cinnamon stick
  • 12-15 curry leaves
  • Salt to taste


  • 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;
  • Heat oil and ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, hing and curry leaves and saute them till the dal turns slightly brown;
  • Add the sliced onions, green chillis and ginger and saute for 4 mins. Add the parboiled vegetables and green peas. Cook for 4 mins;
  • Add the chopped tomatoes and saute on medium heat for 4 mins;
  • Now, add the cooked sevai and and mix it lightly and see that no lumps form. Garnish with coriander leaves. Turn off heat;
  • Serve hot with chutney or pickle of your choice;