Vegetable Sevai Recipe

Vegetable Sevai

Vegetable Sevai

A popular South Indian breakfast dish sevai is also known as Semiya Upma. Sevai or Vermicelli is a quick and healthy breakfast that you can cook easily in just 20 minutes with simple ingredients.

Sevai or Vermicelli, is a traditional type of pasta round in section similar to spaghetti. Sevai is also similar to idiyappam, in the ingredients and preparation. Sevai, unlike idiyappam, is typically broken or cut up rather than in piles of noodles. In this way, sevai is treated almost as a substitute for rice. Sevai is an extremely popular dish from Tamil Nadu, India and has gradually gained popularity all over India. 

Vegetable Sevai, an amazingly simple and easy breakfast dish. The simplicity of this dish makes it very delectable and loved by all age groups. While typically made from wheat or rice, varieties made from other food grains like ragi are also gaining popularity.  

I learnt this recipe from my sister-in-law who has a passion for healthy and nutritious dishes. She often prepares this dish whenever we visit her and has very kindly taught me how to prepare this dish.  

This dish is a complete meal and a great way to start the day. It has loads of vegetables, peanuts and minimum spices making it simple, light and flavoursome.  


1 cup roasted sevai (vermicelli)
2 cups water
½ cup peanuts
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1 finely chopped green chilli
1/2 cup finely chopped carrots
1/4 cup finely chopped fine beans
¼ cup peas
1-inch piece finely sliced ginger
Oil for frying peanuts
1 tablespoon oil
1 teaspoon mustard seeds(rai)
8-10 curry leaves
Salt to taste
Juice of 1 lime



Heat the oil in a pan and fry the peanuts until fragrant for about 2 minutes on medium heat. Drain them on absorbent sheet and keep aside.


Heat the oil in a pan. Add the mustard seeds and let it splutter and then add the curry leaves.


Next add the carrots, fine beans and peas and sauté for a minute. Sprinkle about 1 tablespoon water and cover and cook on medium heat for 3-4 minutes to cook the vegetables.


Add ginger, green chillies and onions and sauté for a minute and finally add the tomatoes.

Add salt and lime juice and mix.


Add 2 cups water and let it boil. When it is boiled, add roasted sevai and gently mix without breaking the sevai. Let it cook on medium heat till all the water is absorbed. By then all the sevai should be soft and cooked.


Finally add the roasted peanuts and mix them.

Serve it hot.

Tips & Variations

  1. There are 2 types of sevai in the market- roasted and unroasted. I have used the roasted sevai and hence did not have to roast the sevai. If you are using unroasted sevai, then dry roast them on medium-low heat for about 5 minutes until they turn golden in colour and then follow the same recipe.
  2. Sevai is always made with wheat sevai and not with rice sevai. If you are using the rice sevai then follow the cooking instructions from the packet before adding it to the vegetables mix.
  3. I really like the versality of this dish as you can add any vegetables that your family like or what you have in the fridge.
  4. Roasted peanuts not only add texture in the dish but also is a good source of protein. You can add cashew-nuts instead of peanuts.
  5. If you are allergic to nuts, then you can leave it out altogether.
  6. If you do not have fresh peas, you can use frozen peas also.
  7. I usually deep fry the peanuts but if you wish you can shallow fry them or use ready roasted peanuts.
  8. You can also add chana dal, urad dal, whole red chillies in the tempering if you wish.

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