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Vegetable rice sevai recipe using Instant sevai

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Recipe for Vegetable rice sevai using Instant sevai. Perfect for lunch box or dinner. Recipe with step by step pictures.

  • Total Time: 40 mins
  • Yield: 3 servings 1x


  • 1 tablespoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 2 sprigs curry leaves, chopped
  • 34 green chillies, chopped
  • 34 dried red chillies, broken
  • 10 cloves garlic, finely chopped
  • 1/2 inch piece ginger, finely chopped
  • 1/2 cup onion, sliced
  • 3 cups vegetables of your choice (I used carrots, beans, bell peppers and cabbage)
  • 2 sprigs coriander leaves, chopped
  • 1 teaspoon salt
  • 200 grams rice sevai / rice noodles (cook according to package instructions)


  1. Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.
  2. Add in the finely chopped garlic and ginger and saute for a minute.
  3. Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.
  4. Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.
  5. Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.
  6. Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: Tamilnadu
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