Vegetable Sevai | How to make Vegetable Sevai

By Manjushree Sooraj  |  20th Dec 2016  |  
4 from 1 review Rate It!
  • Vegetable Sevai, How to make Vegetable Sevai
Vegetable Sevaiby Manjushree Sooraj
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About Vegetable Sevai Recipe

A quick breakfast option if you have cut veggies ready.

Vegetable Sevai is a delicious dish which is liked by people of all age groups. Vegetable Sevai by Manjushree Sooraj has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Vegetable Sevai at many restaurants and you can also prepare this at home. This authentic and mouthwatering Vegetable Sevai takes 15 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Vegetable Sevai is a good option for you. The flavour of Vegetable Sevai is tempting and you will enjoy each bite of this. Try this Vegetable Sevai on weekends and impress your family and friends. You can comment and rate the Vegetable Sevai recipe on the page below.

Vegetable Sevai

Ingredients to make Vegetable Sevai

  • Roasted vermicelli - 1 cup
  • Finely chopped veggies(beetroot, carrot, french beans) - 1 cup
  • garlic pearls - 4
  • Finely chopped green chillies - 4
  • ginger - a small piece
  • Finely chopped onion - 1 big
  • Finely chopped tomatoes - 1/2
  • Finely chopped capsicum - 1/2
  • garam masala - 1 1/2 tsp
  • turmeric powder - 1 tsp
  • salt to taste
  • Hot water - 1 1/2 cup
  • coriander leaves for garnishing

How to make Vegetable Sevai

  1. Take a Kadai. Add oil and saute onions, green chillies and garlic pieces.
  2. Once done, add tomatoes and saute well till soft.
  3. Now add chopped veggies and fry for 5-6 minutes on a low flame.
  4. Then add grated ginger.
  5. Add garam masala and turmeric powder.
  6. Now add vermicelli and salt. Saute well.
  7. Now add hot water just a little above vermicelli level.
  8. Cook covered on a low flame for about 5 minutes.
  9. Meanwhile take a frying pan and shallow fry the capsicum pieces and add it to the Kadai.
  10. Switch off the flame and garnish with coriander leaves.
  11. Serve hot.

My Tip:

The level of hot water should be just 1 inch above the vermicelli level. Otherwise the pulao becomes soggy. You can also add green peas

Reviews for Vegetable Sevai (1)

Anupama Kumari2 years ago


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