Tangy Coconut Vegetable Sevai Recipe

About this recipe

Tangy Coconut Vegetable Sevai is a flavorful South Indian breakfast dish that combines the delicate texture of sevai (rice noodles) with a tangy coconut-based sauce, fresh vegetables, and aromatic spices. Perfect for an active family morning, this dish offers a balance of vibrant flavors and wholesome nutrition, making it both comforting and energizing. The medium spice level ensures a delightful heat without overpowering the dish, while the creamy coconut adds a smooth, rich finish. A crowd-pleaser for all ages, Tangy Coconut Vegetable Sevai is a great way to start the day with a healthy and satisfying meal.

Ingredients

• - Grated Coconut
• 100G Oleo
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 250 g French Beans
• 100 g Tamarind Paste
• 250 g Carrot
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Cook the rice sevai according to package instructions, drain, and set aside.
2. 2. Heat vegetable oil in a large pan over medium heat. Add mustard seeds and curry leaves, letting them sizzle for a few seconds.
3. 3. Add chopped onion and sauté until translucent, followed by tomatoes and green chili. Cook until the tomatoes soften.
4. 4. Stir in the chopped carrots and beans, cooking for 5-7 minutes until the vegetables are tender yet firm.
5. 5. Add turmeric powder, red chili powder, and tamarind paste. Mix well to coat the vegetables evenly.
6. 6. Add grated coconut and salt, stirring to combine, then cook for 2-3 minutes to blend the flavors.
7. 7. Gently fold in the cooked rice sevai, ensuring it is evenly coated with the coconut and vegetable mixture.
8. 8. Garnish with chopped coriander leaves and serve warm.