Vegetable Vermicelli

Servings: 2
Cuisine: Indian
Course: Breakfast
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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.

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