Vermicelli kichdi commonly called as semiya kichdi is again a South Indian recipe. It is mostly had for breakfast. My version of this recipe turns out to be a wholesome food as it has all the vegetables and also carbohydrates. So, it is quite a filling dish.
This is yet another recipe that I adapted from my grandma because I love her version of vermicelli kichdi. After my previous post for coconut chutney, I finally have a story to share with you. And, the story begins here… Whenever we make kichdi or upma, the bottom portion gets browned when there is no more water left. Also, sometimes the bottom portion gets stuck to the pan. In such cases, when we add a little oil and continue frying the stuck portion for some more time, it will turn out to be really crispy and I loved that so much and I named it “khandhal”. Although, all these naming happened when I was young, but till now I call it the same. So, because of this I started liking kichdi too and whenever my grandma cooks this dish for me, she makes sure that I get this “khandhal” too. So, the story ends…
This is how I started liking kichdi. Anyways, in this recipe I have used many vegetables and this does not involve any spice powders. This is kind of a traditional recipe. It will atleast be 60+ years old because its my grandma’s recipe.
Vermicelli kichdi is served with chutney although I think it goes good with sambar too. Am not sure though. I had it served with coconut chutney. You can try having it with other different chutneys too. I haven’t tried having it with anything else till now but, if you try then let me know in the comments below. Enjoy cooking and eating!
- 1/4 tsp mustard
- 1 tsp chana dal
- few curry leaves
For the kichdi
- 1.5 cups roasted vermicelli
- 3 cups water
- 1 medium-sized onion, thinly sliced
- 1 medium-sized tomato, chopped
- 2 medium green chillies, slit
- 1 medium-sized carrot, chopped
- 6-7 beans, chopped
- 1 medium-sized potato, chopped
- 1/2 medium-sized capsicum, chopped
- 1/3 cup green peas, fresh or frozen
- few coriander leaves
- a pinch of hing
- salt, as per taste
- 1 tbsp oil, for cooking
- If vermicelli is not roasted, then add it to a dry pan and roast till it changes to golden brown in color. Set aside in a plate to cool down. If you are using roasted vermicelli, then proceed to the next step.
- Chop all the vegetables and assemble all the required ingredients.
- Add oil to a kadai in a medium flame and when it turns hot, add chana dal and roast till it changes color.
- Next, add mustard seeds and curry leaves.
- Then, add onions and green chillies and cook till onions turn translucent.
- Add the tomatoes to the cooked onions along with a pinch of salt. Cook till the tomatoes turn soft.
- Now, add all the other vegetables (carrots, beans, capsicum, potato and green peas) and mix them along with the onion-tomato mixture. Add required salt and cook the veggies for 5 minutes.
- Now add 3 cups of water and check for salt. The water must be slightly salty.
- When the water starts to boil, add the roasted vermicelli and mix thoroughly along with the other contents. Cook with the lid on till the water is almost absorbed.
- Open the lid and cook for 5 more minutes on a medium-high flame.
- Switch off the stove, add coriander leaves and hing. Mix it well.
- Serve hot with coriander chutney or any side dish of your choice.
- Do not burn the vermicelli while roasting it. In a low-medium flame, roast till it changes to golden brown in color and immediately transfer it to a plate.
- While tempering you can add split urad dal also. This is completely optional.
- You can add the vegetables you like.
- Here, for 1.5 cups of vermicelli we have taken 3 cups of water. If the quantity of vegetables is not the same as I’ve taken then increase or decrease the quantity of water accordingly.
- Add green chillies according to your level of spiciness.
- While adding the vermicelli to the boiling water make sure to stir continuously to avoid any clumps.
- If you add more water, then the vermicelli kichdi will become soggy. Less water will result in under-cooked vermicelli.