PEPPER SEVAI (Milagu Sevai)

PEPPER SEVAI (Milagu Sevai)

Sevai (not to be confused with semiya) are thin white strands typically made of rice. Pepper sevai is sevai that is seasoned and cooked with pepper. It has the spicy kick of pepper along with a laid back flavour of a comforting meal. Coming to sevai, as I already mentioned they can be best described as rice noodles. Sevai is available ready made (advertised instant sevai) from brands like Concord and 777. However, if you wish you can also make sevai at home (check out Homemade Sevai recipe by Vidhya’s Homecoming). I prefer getting instant sevai, as making it at home from scratch is a little tedious for me. But not to worry, the instant sevai works just as well, if not better.

My recipe for pepper sevai is very quick and easy. It is ideal for a busy or tiring day when you just want to whip something up really quickly. It is perfect for a light dinner or a hearty breakfast. And since it is quite flavourful, we can have it without any side dish. Although I prefer to have it with a simple kadi. Either way, this dish does not disappoint. I often make this along with coconut or lemon sevai, and that provides a nice balance of flavour among the entire meal.

Pepper Sevai and Coconut Sevai

Black pepper is a very healthy addition to our diet for a number of reasons, and also it aids in digestion. Combined with jeera, these two are very good at detoxing our body.

I have served my pepper and coconut sevai with a simple kadi (or instant mor Kuzhambu)

PEPPER SEVAI (Milagu Sevai)

Sevai (not to be confused with semiya) is a thin white noodle like strands. They are very light, and carry flavour well. This dish here is sevai that is seasoned and cooked with pepper. It has the spicy kick of pepper, and a laid back flavour of an everyday meal.
Prep Time5 mins
Active Time10 mins
Total Time15 mins
Course: Breakfast, dinner
Cuisine: South Indian
Keyword: easy dinner dish, Milagu, Pepper, rice sevai, Sevai, Spicy Milagu sevai
Yield: 6 People


  • 200 grams Instant Rice Sevai
  • 2 tsps Black Pepper
  • 1 1/2 tsp Cumin seeds
  • 2 tsp Oil
  • 1 tsp Ghee
  • 1 tsp Mustard
  • Few Curry leaves
  • 1/2 tsp Asafoetida
  • Salt to taste


  • Take the sevai in a vessel. Boil enough water in a vessel separately and pour it over the sevai. Ensure that the sevai is submerged in the water. Let it rest for two minutes
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  • Drain the water completely and keep the sevai aside
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  • In a heated kadai, dry roast the black pepper and cumin seeds till a nice aroma comes. Cool it and grind it to a coarse powder.
    Pepper sevai
  • Heat oil and ghee together in a kadai. Add mustard seeds.
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  • Once the mustard seeds splutter, add asafoetida.
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  • In low flame, add curry leaves and then add the ground powder. Saute till a nice aroma comes.
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  • Now add the drained rice sevai.
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  • Add the required salt and mix well. Switch off the stove. Now the pepper sevai is ready.
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