Learn how to make Tomato Sevai recipe with detailed step by step pictures. Easy Thakkali Sevai, Tomato Idiyappam recipe, Thalicha Sevai recipe – easy, quick & healthy breakfast or dinner idea!
Tomato Sevai is a gluten-free, quick and healthy recipe that can be served as a breakfast or dinner. Sevai, a version of string hoppers is quite popular across Tamil households. It is made with roasted rice flour, steamed and then tempered to make a spicy version that can be served with chutney. Alternatively, it can be served with grated coconut and jaggery sprinkled on top. While Idiyappam is also made with rice flour, it is different from Sevai in the method of preparation. The best part about Sevai is that it is available ready-to-cook too, which makes it much easier to make it. In this Thakkali Sevai, we spice it up with tomatoes which is similar to Tomato Rice, only that this is really quick and easy.
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Key Ingredients
Sevai/Rice String Hoppers is the main ingredient and to make things easier, I prefer using ready-to-use packs. The method to make sevai at home from scratch is slightly time-consuming.
Onions & Tomatoes are the other key ingredients, used to make a quick stirfry to be mixed in with the sevai.
Sambar Powder, Turmeric Powder are the only spice powders used. If you cannot find Sambar Powder, it can be replaced with Red Chilli Powder and Coriander Powder.
Basic tempering ingredients like Mustard Seeds, Cumin Seeds, Urad Dal, Chana Dal, Asafoetida & Curry Leaves – integral part of any South Indian cooking.
Green Peas are an optional ingredient, but add a great texture and color pop.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Thakkali Sevai
Making Tomato Sevai is simple and easy, it is a beginner-friendly recipe especially when we use the ready-to-use Sevai. Follow the tips and notes below when you give this recipe a try!
- Ready-to-cook/use sevai pack comes with cooking instructions, but based on my experience I follow this for better results. Soak the sevai in boiling water for 5 mins, drain off the water completely and then steam the sevai for 5 mins. This yields soft and properly cooked sevai.
- Let the sevai cool down completely before adding it to the cooked onion tomato mixture, this helps retain the shape of the sevai and stops it from becoming a gloopy mass.
- Using coconut oil to temper the ingredients helps enhance the taste of the thakkali sevai.
Substitutions & Variations
- If you don’t have sambar powder, use ½ teaspoon red chilli powder and ½ teaspoon coriander powder.
- Additionally, garam masala can also be added if you prefer it.
- Apart from green peas, other vegetables like finely chopped carrots, beans can also be added.
- Adding grated coconut enhances the flavor too, I didn’t use any but used coconut oil instead to temper.
Serving Suggestions
Tomato Sevai is best served hot with a side of coconut chutney or mint chutney. It stays moist and soft for more than a few hours and works best as a tiffin box/lunch box recipe too. You can make the sevai well in advance, store it in an airtight container in fridge before mixing it with onion-tomato mixture. Alternatively, leftover thakkali sevai can also be stored in fridge, it should be reheated before being served.
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Tomato Sevai Recipe with Step by Step Pictures
First spread the steamed Sevai on a large plate and let it cool down completely.
In a thick bottomed pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon uard dal, 1 teaspoon chana dal, ¼ teaspoon asafortida. As the dals turn golden, add a few fresh curry leaves and 1-2 green chillies slit.
Add 1 large onion finely chopped. Cook until it is pink and translucent.
Next add 2 medium tomatoes finely chopped, cook on medium flame for 3-4 mins.
Add 1 teaspoon sambar powder, ¼ teaspoon turmeric powder and salt as needed.
Cook on low/medium flame until the tomatoes are mushy and then add ¼ cup fresh/frozen green peas.
Continue cooking on medium flame for 3-4 mins until the peas are cooked.
Add the steamed sevai.
Mix well until the sevai is coated in the onion tomato mixture.
Garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.
Serve hot with a side of coconut chutney for breakfast/dinner.
Recipe Notes
- Green chillies are optional and can be adjusted depending on the spice preference.
- If you don’t have sambar powder, replace it with red chilli powder and coriander powder.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Tomato Sevai | Thakkali Sevai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3-4 cups Sevai Cooked/Steamed
- 1 Onion Finely Chopped
- 2 Medium Tomatoes Finely Chopped
- 1-2 Green Chillies Slit
- ¼ cup Fresh Green Peas
- 1 teaspoon Sambar Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- ¼ teaspoon Asafoetida/Hing
- Few Fresh Curry Leaves
- 2-3 tablespoon Finely Chopped Coriander Leaves
- Salt as needed
Instructions
- First spread the steamed Sevai on a large plate and let it cool down completely.
- In a thick bottomed pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon uard dal, 1 teaspoon chana dal, ¼ teaspoon asafortida. As the dals turn golden, add a few fresh curry leaves and 1-2 green chillies slit.
- Add 1 large onion finely chopped. Cook until it is pink and translucent.
- Next add 2 medium tomatoes finely chopped, cook on medium flame for 3-4 mins.
- Add 1 teaspoon sambar powder, ¼ teaspoon turmeric powder and salt as needed.
- Cook on low/medium flame until the tomatoes are mushy and then add ¼ cup fresh/frozen green peas.
- Continue cooking on medium flame for 3-4 mins until the peas are cooked.
- Add the steamed sevai.
- Mix well until the sevai is coated in the onion tomato mixture.
- Garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.
- Serve hot with a side of coconut chutney for breakfast/dinner.
Notes
- Green chillies are optional and can be adjusted depending on the spice preference.
- If you don’t have sambar powder, replace it with red chilli powder and coriander powder.
Sowmya
Sevai looks vibrant and delicious Ramya.
Ramya
Thanks Sowmya 🙂