Vegetable Vermicelli

This is one of the many dishes which my mom loves to make very frequently. When I moved to the US, and saw the raw vermicelli available in Indian grocery stores, I bought it. But it sat in my kitchen cabinet for a long time before I really thought of making it. I used to call my mom every time I wanted to make this dish to confirm the vermicelli:water (1:1) ratio. She used to tell me 1:1 but every time I messed up because the water looked less in proportion to the veggies+vermicelli mixture. And the end result would be a sticky-fudgy mess! Remember, roasted vermicelli cooks very quickly so adding the same amount of water and covered-cooking on low heat does the trick.

So, after many failed attempts, I strictly stuck to 1:1 ratio and voila, it started turning out well. By turning out well, I mean the noodles should not stick together and still the overall texture doesn't feel dry.

Vermicelli is a very versatile variety of Indian noodles, which can be made both as a dessert (Seviyyan) or as a savory pulao like this!

Veggie choices with it are endless. You can use whatever veggie you like! I mostly use carrots, beans, bell pepper, peas and onion. Peanuts are a family favorite in this dish. They provide just the right crunch and nuttiness to the dish. Many people like to add raw onions & tomatoes on top as a garnish. It tastes great but I prefer it as is.

Ingredients:

Vermicelli- 1 cup

Peanuts- 1/4 cup

Oil- 2 tbsp

Curry leaves- 6-7

Mustard seeds- 1 tsp

Green chilli- 1 (finely chopped)

Carrot, beans, bell pepper, onion- 1/4 cup each (finely chopped)

Salt- to taste

Red chilli powder- 1 tsp

Turmeric powder- a pinch

Coriander powder- 1 tsp

Lemon juice- 2 tsp

Cilantro- for garnish

Method:

1. In a pan heat 1.5 tsp oil and roast vermicelli until it turns golden brown in shade. Keep aside in a plate.

2. In the same pan heat 2 tbsp oil and roast peanuts until light brown in shade. Remember peanuts burn very quickly so take them out once you see a slight brown shade. They keep cooking themselves which cooling, so the color would darken after taking out of oil too!

3. In the remaining oil, add mustard seeds, curry leaves and green chilli.

4. Add onion and saute for a minute. Then add the veggies and saute for 3-4 min.

5. Add salt, red chilli, turmeric and coriander powders. Saute for another minute.

6. Add the roasted vermicelli and water. Check salt by tasting the water.

7. Add lemon juice and stir once. Cover and cook for 3-4 min. When the water is absorbed add roasted peanuts and garnish with cilantro 😊

And make that cute smiley face for your loved ones :)