Description
A comforting and savory Indian dish made from toasted vermicelli, spices, and vegetables, perfect for breakfast or a snack.
Ingredients
- 1 ½ cups vermicelli (fine/semiya)
- 2 tablespoons neutral oil (vegetable or sunflower)
- 1 tablespoon ghee or butter
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1–2 green chilies, finely chopped (adjust to taste)
- 1 small onion, finely chopped
- ½ cup mixed vegetables (carrot, peas, bell pepper), finely diced
- 8–10 curry leaves (optional but aromatic)
- ¼ teaspoon turmeric
- Salt to taste
- 2 ¼ cups hot water (adjust depending on vermicelli type)
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon juice
- Optional: roasted cashews or peanuts for crunch
Instructions
- Toast the vermicelli: Heat a dry skillet on medium. Add vermicelli and toast, stirring constantly, until lightly golden and aromatic (2–4 minutes). Transfer to a bowl and set aside.
- Temper the spices: In the same pan, heat oil and ghee. Add mustard seeds; when they pop, add cumin seeds, chopped green chilies, and curry leaves. Fry briefly until fragrant.
- Sauté the aromatics and veggies: Add chopped onion and a pinch of salt. Sauté until translucent. Stir in diced vegetables and turmeric; cook until vegetables are tender but still vibrant (3–4 minutes).
- Cook the vermicelli: Pour in hot water and salt; bring to a gentle boil. Reduce heat to low, add toasted vermicelli, and stir. Cover and simmer for 2–3 minutes. Turn off heat and let sit covered for another 2 minutes to finish steaming.
- Finish and serve: Fluff with a fork, stir in lemon juice, cilantro, and roasted nuts if using. Serve warm with extra lemon wedges.
Notes
Toast first for nutty flavor and to prevent soggy texture. Monitor water ratios as different types absorb water differently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian