Food & Drink Magazine

Recipe | Vermicelli Kichadi

By Subha Bose
Vermicelli Kichadi is a famous south Indian breakfast known as semiya kichadi  in Tamil. Vermicelli is type of pasta made up of hard wheat semolina. It is very easy to make. It is usually served with coconut chutney or sambar. Now let us see how to make this vermicelli kichadi step by step.
semiya kichadi
Oil-2 tbsp
Onion-1 (Finely Chopped)
Tomato-1/2 (Finely Chopped)
Ginger garlic paste-1t sp
Green chilli-2
Curry leaves - 5 to 10
Carrot-1 (Finely Chopped)
Roasted Vermicelli-1 cup
Water-2 cups
Mustard seed- 1/2 tsp
Split urad dhal- 1/2 tsp
Salt-To Taste
Method :
1. I have used pre-roasted Vermicelli for this recipe, if you have got non roasted vermicelli do roast it in a pan for a couple of minute and set it aside.
2. Heat oil in a pan, once the oil is hot add mustard seeds to it and allow it to sputter.
Recipe | Vermicelli Kichadi
3. Add split urad dhal, saute it until it changes color.
Recipe | Vermicelli Kichadi
4. Add finely chopped onion, once it  has becomes translucent add green chill.
Recipe | Vermicelli Kichadi
5. Add ginger garlic paste and cook until raw smell leaves. Add curry leaves and cook for a minute, then add pinch of turmeric cook until raw smell leaves. Add tomatoes and cook until it turns mushy.
Recipe | Vermicelli Kichadi
6. Add finely chopped carrot and saute it, then sprinkle some water and half cook the carrot.
Recipe | Vermicelli Kichadi
7. Now add 2 cups of water, when the water begins to boil add 1 cup on roasted vermicelli, salt and cook  until it is done.
Recipe | Vermicelli Kichadi
9. Garnish with coriander and serve it with coconut chutney
vermicelli kichadi
Notes :
  • You can add vegetable  like beans and cooked peas also along with carrot.
  • Instead of oil you can also add one spoon of ghee.
vermicelli kichadi

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