Tomato garlic sevai is a simple, flavorful light meal made with vermicelli, garlic, onion, tomato, and Italian seasoning. Ready in minutes, it’s perfect for breakfast, a quick lunch, or a packed meal for kids.
I wanted something different with vermicelli recently, and this tomato-garlic version turned out excellent. Sevai (also called semiyan or seviyan) refers to Indian vermicelli, which can be made from whole wheat, maida, or semolina. The sevai used here is a thicker whole-wheat variety that holds the sauce well.
To make tomato garlic sevai you’ll need vermicelli, tomatoes, garlic, onion, and Italian herbs such as oregano and mixed herbs. The method begins with making a smooth tomato puree, then preparing the vermicelli, and finally combining them in a garlicky tomato sauce seasoned with herbs and spices.
This tomato garlic vermicelli is substantial enough to be a complete meal. Serve it hot for breakfast, brunch, or pack it for a kid’s lunchbox — it’s loved by all ages.
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Recipe
Recipe
Tomato Garlic Sevai | Tomato Garlic Vermicelli Recipe
Ingredients
- Vermicelli (roasted or regular) – quantity as needed
- Tomatoes – for puree
- Garlic – chopped or minced
- Onion – chopped
- Oregano and Italian mixed herbs
- Red chilli flakes and powder (to taste)
- Black pepper powder
- Salt and a pinch of sugar
- Oil for cooking
- Water as required
Instructions
For making the tomato puree
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Heat enough water in a pan, add the tomatoes and bring to a boil until the skin cracks.
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Drain the hot water, rinse with cold water, peel the skins and blend the tomatoes into a smooth puree.
For preparing vermicelli
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If using raw vermicelli, heat 1 tsp oil in a pan, add the vermicelli and lightly sauté over low heat until golden. Skip this step if using pre-roasted vermicelli.
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Transfer the roasted vermicelli to a plate to stop further browning.
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Boil sufficient water with salt. Add the roasted vermicelli and cook until just done; avoid overcooking.
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Drain and set aside.
For making Garlic Tomato Vermicelli
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Heat oil in a pan, add oregano and chopped garlic, and sauté briefly until fragrant.
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Add chopped onion and sauté until it softens and starts to color.
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Stir in the tomato puree, then season with salt, a pinch of sugar, red chilli powder and black pepper. Mix well.
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Cover and cook until the tomatoes reduce and oil separates slightly.
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Add 1–2 tablespoons of water if the sauce seems too thick and stir to combine.
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Add the cooked vermicelli to the pan, toss gently to coat with the tomato-garlic sauce and cook for a minute to heat through.
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Finish with red chilli flakes and Italian mixed herbs. Mix well.
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Serve the tomato garlic sevai hot.