Vegetable Sevai recipe

Vegetable sevai recipe | Sevai with fresh kari podi – A simple no onion no garlic recipe. Vegetable sevai recipe with full video and step-by-step pictures.

Sevai using instant rice noodles. This is a traditional sevai recipe using kaai podi | freshly ground curry podi. I got this recipe from Arch’s page on Instagram. I have tried podi sevai using Idli molagapodi and also capsicum rice using molaga podi too. This recipe calls for a fresh podi, very similar to the curry podi. I tried this sometime back and loved it very much. So thought of sharing the recipe for Vegetable sevai in Jeyashris kitchen.

We can make this for big gatherings and since it is a no onion no garlic recipe, you can make this for guests during Navaratri too. I used capsicum, carrot, and peas for this vegetable sevai. You can use potato and cauliflower too. You can make this podi in advance and use it whenever needed. Also, this podi can be used for making curries like potato kari, raw banana curry, and brinjal curry too.

I used instant rice noodles for making this vegetable sevai. You can make the traditional sevai with nazhi and make this sevai. In the original recipe, arch mentioned that we can replace the sevai with poha | aval too.

You can serve this for weeknight quick dinner or for a weekend breakfast too. A simple curd and a vadam will be a perfect pair for this vegetable sevai.

Check out our ulundu sevai, Mango sevai, podi sevai, vella sevai, curry leaves idiyappam.

Also check out some interesting idiyappam recipes, Masala idiyappam, peas sevai, Paneer sevai.

 

Vegetable sevai
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Vegetable sevai recipe

Easy no onion no garlic vegetable sevai recipe
Course Breakfast, Dinner
Cuisine South Indian
Keyword dinner recipes, no onion garlic recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Jeyashri suresh

Ingredients

  • 2 block rice noodles
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp grated ginger
  • Few curry leaves
  • 2 pinches Asafoetida
  • 2 tbsp peanuts
  • ½ cup mixed vegetables*
  • ½ capsicum cubed
  • ½ tsp turmeric powder
  • Salt as needed

To roast and grind

  • 2 tbsp urad dal
  • 2 tbsp chana dal
  • 1 tbsp dhaniya | coriander seeds
  • 5 red chilis
  • 1 tsp oil

Instructions

  • Cook the rice noodles as per the instructions and keep this aside.

Let’s make the curry podi now.

  • In a pan, add 1 tsp of oil.
  • Add 2 tbsp urad dal, 2 tbsp chana dal, 1 tbsp dhaniya and 5 red chilis.
  • Roast till the dal turns golden brown.
  • Take out from the pan.
  • Once it is warm, grind this into a fine powder.
  • This came around 6 tbsp, you can store this in an airtight container and use it for any South Indian curry.
  • In a pan add 1 tbsp oil and add the mustard seeds, urad dal, grated ginger, slit green chili, asafoetida, curry leaves and peanuts.
  • Saute till the peanuts becomes crunchy.
  • Now add the capsicum, carrot and peas.
  • If using potato or cauliflower, you can par boil it and them add.
  • Add turmeric powder,asafoetida and salt.
  • Saute for 3 minutes. Let this be crunchy.
  • Now add the cooked sevai to this.
  • Mix well
  • Now add the curry powder to this. I added 2.5 tbsp of this podi.
  • Since we already roasted the ingredients, we can add this in the last. No raw smell will come.
  • Mix well.
  • Garnish with coriander leaves.
  • Now if you want you can add 1-2 tbsp of coconut.
  • Vegetable sevai is ready.
  • Serve this with plain curd or vadam too

Video

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Notes

1. You can add veggies like potato or cauliflower too. If adding potato, parboil it and add.
2. The curry podi can be used for any curry or for sundal too.
3. Use any brand of rice noodles for making this vegetable sevai
  • Cook the rice noodles as per the instructions and keep this aside.
Vegetable sevai recipe
  • Let’s make the curry podi now.
  • In a pan, add 1 tsp of oil.
  • Add 2 tbsp urad dal, 2 tbsp chana dal,  1 tbsp dhania, and 5 red chilis.
  • Roast till the dal turns golden brown.
Vegetable sevai
  • Take out from the pan.
  • Once it is warm, grind this into a fine powder.
  • This came around 6 tbsp, you can store this in an airtight container and use it for any South Indian curry.
Vegetable sevai
  • In a pan add 1 tbsp oil and add the mustard seeds, urad dal, grated ginger, slit green chili, asafoetida, curry leaves, and peanuts.
  • Saute till the peanuts become crunchy.
vegetable sevai
  • Now add the capsicum, carrot, and peas.
  • If using potato or cauliflower, you can parboil it and then add.
  • Add turmeric powder, asafoetida, and salt.
  • Saute for 3 minutes. Let this be crunchy.
vegetable sevai
  • Now add the cooked sevai to this.
  • Now add the curry powder to this. I added 2.5 tbsp of this podi.
  • Since we already roasted the ingredients, we can add this in the last. No raw smell will come.
vegetable sevai
  • Mix well.
  • Garnish with coriander leaves.
  • Now if you want you can add 1-2 tbsp of coconut.
  • Vegetable sevai is ready.
Vegetable sevai
Vegetable sevai

1. You can add veggies like potato or cauliflower too. If adding potato, parboil it and add.

2. The curry podi can be used for any curry or for sundal too.

3. Use any brand of rice noodles for making this

vegetable sevai.

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