Vegetable Sevai / Vegetable Shaavigey Baath

Vegetable Sevai , a very simple and easy breakfast or tiffin item also a very common one in my house. The simplicity of this dish makes it very delectable and loved by all age groups.


This is a recipe which I read from a cook book name “Iyengar Samayal” , which is in Thamizh , actually they had mentione this for “Vegetable Pulao” , but I changed it to make a Vegetable Sevai.

Sevai or rice hoppers is different from Vermicelli or Semiya


Take a kadaai or wok , on high heat add 4 cups of water ( 1 cup = 200 ml). Add a tsp of sesame seed oil , bring this to a boil and now add in the uncooked rice sevai or rice sticks. Let this cook in high heat (it took me about 5 minutes). Check if they are cooked , take a strand and pinch it in between your fingers , it should break easily. Now strain this in a colander and set it aside. (You can discard the excess water).


Meanwhile , when the sevai is cooking you can get the veggies ready. Chop the vegetables lengthwise to maintain symmetry in your dish. If you wish to cube them , then that is also fine. If you cut the vegetables into strips for rice sevai it maintains a nice symmetry and also looks very pleasant. Peel and chop the potatoes (2 medium sized) , peel and chop the carrot (1 small or medium) , Cut the green capsicum lengthwise , onions (2 medium sized) any type of onion will do , slit 3 green chillies.


Next take a dry pan , on medium heat saute the whole spices(1/4 inch of cinnamon , 4 cardamoms , 1 tsp of fennel or sombu) and grind them to a fine powder. I don’t like the pungent smell of cinnamon , yet I can’t avoid cinnamon in this dish hence I’ve added a very small piece. If you like the taste and smell of cinnamon you can 1 one inch piece. I’ve used whole cardamom and I have directly ground them to a powder if you wish to use only the pods , absolutely no problem.


NOTE : If you have the powders for these , i.e , cardamom powder , cinnamon powder and fennel powder , then you can skip this step and directly add the powder on to the vegetables while sauteing.

Now in the same wok or kadaai , on medium heat , let the kadaai become dry,add 4 tbsps of cooking oil (I used rice bran oil) , crackle a tsp of jeera or cumin , then add the chopped onions and chillies and saute them until onions become soft.


Once the onions turn soft add the chopped vegetables and saute them. Add the required amount of salt and add the freshly ground spice powder to this and saute until the vegetables turn soft. Adding of salt purely your intelligence or to your taste. I never mention in my posts the quantity of salt. There is no right measurement for salt. Hence I leave the option to your tastebuds 😉

After the vegetables have turned soft add the cooked sevai and mix. Switch off the flame and serve this hot with toasted papaad or any raitha of your choice.


  • Cuisine: south indian
  • Course or type: breakfast
  • Cooking Technique: Sautéing
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 15


Rice hoppers / Sevai 150 grams
Salt To taste
Water 4 cups(1 cup = 200 ml)
Sesame oil 1 tsp


Medium sized carrot (peeled and chopped into jullines) 1
Medium sized capsicum 1
Medium sized potato 2
Medium sized onion 2
Green chillies 3

Roast and Grind

Cinnamon ¼ inch piece
Green cardamom 4
Fennel or saunf 1 tsp
Clove 4


Cooking oil 4 tbsps
Cumin or jeera 1 tsp


  1. Take a wok or kadaai or any heavy bottomed vessel , add 4 cups of water into it. Keep this on high heat , add a tsp of sesame seed oil and little salt. Once this comes to a boil , add the uncooked rice sticks or sevai. Let it boil in the water for about 5 minutes or until its cooked. Take it off the heat , and strain this in a colander. Discard the excess water. Set this aside. (Oil is added in order to avoid the rice sticks to sticking with each other).
  2. Meanwhile when the sevai is cooking , you can get the vegetables ready , peel and chop carrots , potatoes , Cut the capsicum lengthwise , chop the onions lengthwise and slit 3 green chillies.
  3. In a dry pan , on medium heat , dry roast the ingredients mentioned under “Roast and Grind” roast them only for a minute or so , do not burn them, they just have to emanate their flavors . Transfer this to a blender jar and grind them to a coarse powder.
  4. In the same kadaai used for cooking sevai , keep it on medium heat. Let the water residue evaporate from it , add 4 tbsps of cooking oil ,crackle a tsp of jeera or cumin. Add the chopped onions and green chillies, saute this until the onions become soft (for about 3 minutes).
  5. Now add the chopped vegetables and saute them on medium heat along with the onions and chillies. Add the required amount of salt and the prepared spice powder.
  6. Once the vegetables are cooked add the cooked sevai and mix.
  7. Take it off the heat and serve it hot.

2 Comments Add yours

  1. Gita Madhu says:

    I can just smell this and my mouth is watering! I’m going to try it. Off to order the specific sevai!


  2. Anushaa Ashok says:

    Thanks 🙂


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