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Monday, January 11, 2016


How to make tomato sevai?, Tomato sevai, Thakkali sandhagai

The popular 'Sevai' is known as 'Sandhagai' in Coimbatore region. This recipe is prepared during festivals in kongunadu. This is light on stomach and easily digestible.
For homemade sevai refer hereInstant sevai can also be used.


Homemade cooked sevai - 3 cups 
Chopped tomatoes - 2
Fresh peas - 1/4 cup
Tomato - 1 (grind to a paste)
Onion - 1 (optional)
Mustard seeds - ¼ tsp.
Urad dal - ½ tsp.
Chenna dal - ½ tsp.
Hing - a pinch
Green chillies - 2
Curry leaves - a sprig
Turmeric powder - a pinch
Salt - to taste
Oil - 2 teaspoons
Ghee - 1 teaspoon


In a kadai, heat oil and ghee, add mustard seeds. When they splutter add urad dal, chenna dal, green chillies, curry leaves, turmeric powder and hing. When golden brown, (To those who use onions, add chopped onions in this stage and saute till translucent) add tomato paste, chopped tomatoes, peas and salt. Saute in medium flame until it is cooked and the moisture is absorbed. Switch off the stove. Add cooked sevai. Gently mix it without breaking. Serve hot with any chutney of your choice.


  1. Yum--just love the flavor of tomatoes with rice!

  2. Loved the way you have made it with tomatoes, looks very delicious!


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