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Wednesday, November 20, 2013

Tomato sevai is my MIL’s staple recipe. But she makes tomato idiyappam version. I think there is a difference between idiyappam and sevai. I always make it as idiyappam – with rice flour. Mostly store bought idiyappam flour. My karaikudi mami gives a ready made idiyappam flour from her place when ever she visits us. It gives a great idiyappam just like making using fresh homemade rice flour. Though there are many brands this idiyappam flour is the best I have tasted so far. Here in SG, I buy BABA’s brand and I make use of the most in this world I thinkWinking. Yeah I can say I found it to use a idiyappam flour for making murukku, kozhukattai other than making idiyappam. You can see I have used it in potato murukku, thenkuzhal murukku, magizhampoo thenkuzhal, ribbon pakoda, kara sev etc.; and in kozhukattais. Yeah its very useful and gives me the best results. I hope many got benefited by this tip Blushing. Though I am not sure how authentic it is to use this for the above recipes, sure its a great help for us to make things easy.

My mom used to make the sevai version, she has that special press for making it, but we used to help her. ‘we’ means we all! Yes – me, my bro and my dad too. My mom makes the rice idli and passes it to us, and my dad will press it(turn/screw) to make the sevai. Me and my bro will hold the three legs with our tiny hands to hold the press in the placeBatting Eyelashes. My grand ma will help in mixing the sevai varieties. So we share the work. So now you know the ‘we’ means real ‘we’! Since its a big family, it was always like that to share the works. especially these kind of things were there is a need of lots of hands to help. And she makes a whole lot of varieties like one with jaggery and coconut syrup, lemon sevai or tamarind sevai, paruppu sevai (check out the recipes of tamarind idiyappam and paruppu idiyappam). To make these for dinner for the whole family of 6, sure she needs help right? Happy. My MIL makes idiyappam version and her idiyappam varieties are so different and easy. She uses just sugar and coconut for sweet version, lemon idiyappam, this tomato idiyappam and milagu idiyappam. She makes for breakfast and so keeps it simple and easy. When I got married, I used to miss my moms sevai varieties a lot. But now I am used to these idiyappam varieties my MIL makes too. And after so many years, I am making this tomato sevai and found that I am loving this too these days. I tried my hands on instant sevai for the first time in my life. I have never tried any instant versions so far as I am very much comfortable in making my own idiyappam in a jiffy with store bought flour. But tempted to try this sevai after tasting a delicious coconut sevai in Vidhya’s house at her Golu. So got a pack(concord) to try it. You can also try the same with idiyappam too.

Tomato sevai/ Thakkali sevai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 2


 Please refer here to see how to prepare plain idiyappam with store bought flour
Cooked sevai / Idiyappam - 2 cups

Onion, big - 1

Tomato - 2

Red chilli powder/ sambar powder - 1 tsp

Green chillies (optional) - 2

Turmeric - 1/8 tsp

Carrot, finely chopped - 3 tblsp

Salt - As needed

Chopped coriander leaves - 2 tblsp

To temper

Oil/ ghee - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal(optional) - 2 tsp

Jeera/ cumin seeds - 1 & 1/2 tsp

Curry leaves - 1 sprig


  1. Prepare idiyappam as mentioned in my old post if using idiyappam. Or prepare the sevai as per the package instructions. Chop onion, tomato finely, carrots very finely and slit green chillies. Temper with the items given under ‘To temper’ table in order. Fry onion till transparent, add the carrots, fry for a minute.
  2. 1-tomato-sevai
  3. Add chopped tomatoes, sambar powder/ red chilli powder, turmeric and salt.Mix well and cook until mushy. Add the chopped coriander leaves. Switch off the flame.
  4. 2-tomato-sevai
  5. Add cooked sevai and mix well. Check for salt, add ghee or sesame oil to top it. Give 2 minutes standing time before serving.
  6. 3-thakkali-sevai


    • You can add Garam masala powder if you like that smell. We dont like so I dont add. Also chopped garlic can be added along with onions.

Enjoy this tangy spicy sevai for breakfast to make your breakfast special.


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  1. I do the same .. but never added carrot ... looking gorgeous as ever

  2. adding carrot is new to me.. looks tempting :)

  3. I add a beaten egg to this Raji- gives a new dimension to the whole dish. That gorgeous red is making me all hungry now despite a heavy lunch

  4. Thank you this soo simple n a very delicious meal. I added tiny boneless chicken pieces n added garlic ginger paste too. Its yummy.

  5. Thank you this soo simple n a very delicious meal. I added tiny boneless chicken pieces n added garlic ginger paste too. Its yummy.

  6. Concord turns out best. Lovely tomato sevai. Nice memories too and even we used to help out amma to make sevai using nazhi. Beautiful clicks

  7. looks too good, the clicks make it more tempting..

  8. Hey,
    Have been exploring your blog for a few days now. I think its an amazing blog n ur dishes look awesome. Meaning to try some of them!!
    Regarding the above recipe. ... try grating the carrot. Works really well, saves time too...

  9. very nice clicks.. So tempting.. I am big fan of different variety of sevais..

  10. Love this tangy tomato sevai...looks delicious n perfectly done..I too do almost similar except the addition of carrots

  11. With carrot looks wise and taste too;)

  12. With carrot looks wise and taste too;)

  13. looks so gorgeous and tempting..

  14. Looks delicious.. I love tomato sevai.. thanks for the recipe raks :)

  15. I have tried it very recently the same way but used garlic too :) Lovely pics !

  16. tomato sevai looks delicious raji :)

  17. Wow raks.. Interesting recipe dear..Never heard of this before..Lovely clicks and addition of carrots.
    Shobas Delight

  18. Lovely raks,
    I make a similar version of a simple tomato rice with the same recipe...Yes I do add carrots but then i grate them as my kids dont see it then!!! They love the red colour and love thakkali sadam. I use a variet of rice sticks from the Chinese store and when I cook them I add a drop of virgin unrefined coconut oil and that really does the trick. Smells like home made sevai in one go!

    1. Will try that tip next time sounds good

  19. Looks colorful and bright...tempting sevai!

  20. What isthe difference between sevai and idiyappam......

    1. Sevai is made with cooked dough (double times cooked) tastes different and more delicious

  21. Is concord sevai available in s'pore?

  22. Thanks for the wonderful version of sevai.. I've tried it for many times now.. every time it was a success and my family loved it...

  23. Add some chilli tomato sauce once the tomatoes are cooked. It gives an awesome taste n color to the sevai

  24. My son is an absolute fan of this.made with vermicelli as well.thank you raks!!!!


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