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Vermicelli Kichdi

Abhipriya Raghav
Vermicelli Kichdi is a south Indian breakfast dish and is made with roasted vermicelli and vegetables.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

To temper

  • 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

Instructions
 

  • 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.

Notes

  • 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.
Keyword breakfast, kichdi, south Indian, vegetables, vermicelli, wholesome