In a mood for a healthy snack or when you have time to sit down for breakfast, this is the recipe for you. Light, nutritious and tasty, vermicelli is really no big deal to make. I have made it with vegetables(yeah, I know, all my recipes, have a lot of veggies… but what do I do, I love vegetables. Anyone who knows me, will swear by that).
Well, You can twist and tweak all my methods to suit your palette. Do not want the vegetables? No problem, Skip them, make it only with onions and the seasonings. Tastes as good.
- 1 cup roasted vermicelli, I used MTR roasted
- 3/4th cup mixed chopped vegetables, carrot, beans, peas, potato, cauliflower
- 1 big onion, chopped
- 1 small capsicum, chopped
- 1-2 green chili, minced
- ½ tsp urad dal
- ½ tsp channa dal
- ½ tsp mustard seeds
- a pinch of asafetida
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ a lime
- salt to taste
- 1 tbsp oil
- to garnish: chopped coriander leaves and a little bit scraped coconut
Heat oil in a kadai. When hot, add channa dal and urad dal. Saute till brown.Throw in the mustard seeds, asafetida, onions and green chilies. Fry till the onions turn pink.
Now add the capsicum, sauté for a couple of minutes.
Then add the cup of chopped vegetables. Along with them, add turmeric, salt and red chili powder.
Mix well, cover with a lid, cook till the vegetables are almost done.
Now to this add 3-4 cups of boiling hot water. Wait for a minute till all the vegetables and water comes together.
Then add the roasted vermicelli. Keep stirring.
Cook till the water has evaporated, and everything comes into harmonious mix. Switch the flame off.
Add lime juice, chopped coriander and grated coconut. Mix well. Serve hot with pickle and curds.