Vegetable sevai /noodles

Our breakfast includes different rice preparations, be it idly, dosa, pongal, sevai, idiyappam, puttu, poha etc

I try to add as much vegetables and lentils to breakfast menu. I believe its should be the best meal of the day. Many days when you have a good balanced breakfast you can have salads and subzis for lunch without rice/roti. I find this a great way to manage calorie intake.

Vegetables Rice sevai :
Ingredients

Rice sevai /rice noodles 1 block

Carrot 3

Capsicum 1

Beans 10

Onion 1

Green chilli 1

Ginger a tiny piece

Grated coconut 1 tbsp

For the tempering

Gingly oil 1 tbsp

Mustard 1/2 tsp

Urad dal 1/2 tsp

Red chilli broken into halves 1 (optional)

Tips

You can add more noodles if you want. I generally use less rice preparations and add more vegetables. In an effort to feed my teens more fibre, vitamins and minerals.

You can even try bean noodles and follow the same procedure.

Vegetables rice sevai
Method

Boil sufficient water and add rice noodles, let it cook for about 5 minutes, drain excess water, spread it in a plate. Keep aside.

Chop vegetables into thin long slices. Keep aside.

Pour gingly oil in a heated kadai, add mustard and urad dal, let mustard crackle.

Add onion, followed by carrot, beans and green chilli and ginger. Saute for a while in high flame. O ce they are tender add capsicum and cook further for 2 minutes. Add salt.

Now add noodles, you can use a kitchen scissors to cut noodles and mix in.

Add curry leaves and garnish with grated coconut, adjust salt if needed.

Off stove. Serve hot with sambar, chutney or enjoy it as it is. It's a nourishing meal in itself.