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+ servings

Pumkin and Kale sevai with peanuts.

Gluten-free, nightshade-free, quick and easy recipe with instant sevai, pumpkin, kale and peanuts.
Prep Time 10 mins
Cook Time 10 mins
soaking the rice noodles 10 mins
Course Breakfast, Main Dish, Salad
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, Kids choice, South indian, Spring, Summer, Vegan, Vegetarian, Winter
Servings 4 people


  • frying pan


Toprepare the noodles

  • 250 grams rice noodle ( instant sevai)
  • 6 cups hot water

to stirfry

  • 1 tbsp Sesame oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1-3 dry red chillies (optional)
  • 2 cups pumpkin diced
  • 1/2 cup peanuts (I have used skinned and roasted ones. )
  • 2 cups kale chopped
  • salt to taste
  • 1/4 tsp black pepper powder
  • 2 tbsp dessicated coconut
  • 1 tbsp bisibelebath masala
  • 2 tbsp flax seeds powdered, optional.


To prepare the noodles

  • Boil the water and add to a bowl. Soak the rice noodles carefully in this for about 3 minutes or as per package instructions.
  • Drain the soaked rice noodles and set aside. Keep covered so they do not dry up.
    rice noodles

For the stirfry

  • Into a wok or deep pan, add the oil followed by the mustard, red chillies and fenugreek seeds.
  • When the mustard splutters add the peanuts and the pumpkins and saute.
    pumpkin and peanut
  • Add the salt and pepper and mix well. the salt needs to account for the noodles as well as most brands of noodles come without any added salt.
  • Now mix in the chopped kale and cover and cook for f few minutes till the pumpkins soften. If the pumpkin variety you have takes a bit of time to cook add a few tsp of water to help it steam.
    kale added to stir fry
  • After 2-3 minutes open the lid carefully ( there will be a lot of steam) and mix well.
  • Add the Bisi Bele bath masala, coconut and flax seed powder and stirfry for another minute.
    getting the stirfry ready
  • Add the drained rice noodles and stirfry all together.
    noodles stirred in
  • Once the noodles are well coated, the noodles are ready to serve.
  • Enjoy it with some roasted tomato chutney.
    Pumpkin, kale and peanuts with rice noodles


If you have bought a variety of sevai that needs you to first steam it, you will have to follow pack instructions before stirfrying this. You can use ragi sevai, millet sevai or any other variety of rice noodles to make this recipe.
Keyword Indian vegetarian dinner, Lunch recipes, Stirfry
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