I first discovered Vermicelli when we were posted in Hyderabad and it has been a family favorite ever since.
- 1 cup vermicelli
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 stem of curry leaf
- 1 medium onion
- 1″ piece of ginger
- 5-6 cloves of garlic
- 1/2 cup chopped mixed vegetables (carrots, beans, peas)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp amchoor powder (ground mango powder)
- 1/2 tsp turmeric powder
- 1/2 tsp sambar masala
- 1 pinch of asafoetida (hing)
- 1 green chili
- 2-3 tbsp oil
- Salt to taste
- To begin with, roast the vermicelli in a tablespoon of oil. Do not to brown it too much. Remove from fire and keep aside to let it cool.
- In the meantime, heat 1-2 tbsp of oil in a wok.
- Add mustard seeds and let them crackle. Next cumin seeds, asafoetida, and the curry leaves. Cook for a few seconds.
- Add in the chopped chili, garlic, and ginger. Cook for a minute.
- Mix in the vegetables and onions and cook until a bit soft.
- Add in salt, turmeric powder, coriander powder, cumin powder, and amchoor powder.
- Add in the roasted vermicelli and mix well.
- Add in water making sure it covers the vermicelli.
- Cover the wok, reduce the flame, and let it cook until the water dries up. Keep stirring occasionally so that it cooks evenly.
- Add in the sambar masala and mix well.
- Serve hot.
- Feel free to add peanuts or cashews or any nuts of your choice.
April 25, 2020 @ 10:51 am
It is such a soulful food. Good for breakfast as well as lunch. Easy and simple. Yours is looking very tempting aunty.
April 26, 2020 @ 3:49 pm
Thank you, Navita
April 25, 2020 @ 12:45 pm
My son is not a fan of sweet dish and I always thought Vermicelli is something I would always have to skip in my kitchen. I never knew it could be prepared as savory. Thank you for sharing this recipe Aunty. This looks awesome. Can’t wait to try this.
April 26, 2020 @ 3:51 pm
Thank you, Jyoti. Try out the sooji (rawa) vermicelli (Bambino is my favorite brand).
April 25, 2020 @ 6:07 pm
Again a quick and easy recipe, an all time breakfast favorite. Both sweet and savory versions are made at my place
April 26, 2020 @ 3:52 pm
Thank you, Shubhra
April 25, 2020 @ 6:08 pm
This looks so yummy. I have tried making vegetable vermicelli twice in the past and the results were disastrous. So I went back to vermicelli kheer only zone! Also, didn’t know we could put sambhar masala. Maybe I should give it a try once again, following the exact steps as posted by you…thank you so much for sharing this.
April 26, 2020 @ 3:54 pm
Thank you Ninu. Try using the rawa version (Bambino brand). It comes out the best. I love putting sambhar masala in khichdi and kadi too. 😀 My kids love it.
April 25, 2020 @ 6:33 pm
I have tried vermicelli kheer and chowmein. The first is similar to semai kheer or semai payesh as we call it in Bengal. The second one was equally delicious.
April 26, 2020 @ 3:56 pm
That sounds great. I have never made a Chinese version. 🙂
April 25, 2020 @ 7:48 pm
This is one of my favourite dish. But I have never added ginger, garlic and sambhar masala powder to it. This sure must be adding to the flavours of the tasty dish! Next time when I will make it, I will sure try this version.
April 26, 2020 @ 3:56 pm
Thank you Anagha. Sure try it.
April 25, 2020 @ 9:59 pm
yet another YUMMY recipe! Tanks and have a lovely day!
April 26, 2020 @ 3:57 pm
Thanks Kathe 🙂
April 27, 2020 @ 12:31 pm
Thank you Aunty, Sure will do!