Semiya kichadi recipe made in South Indian style with vermicelli and vegetables. Perfect for weekend breakfast or busy weekday dinners! You can find step by step pictures and tips to make it perfect every time.
Wait, I'm hearing your voice. Why are too many vermicelli recipes being published here? Do you want to hear the answer? It is simply because we love its texture and thus making frequently. Not to mention, its unique texture urges us to make it often in my home.
Furthermore, Vermicelli is versatile and can be incorporated into any recipe. The same way semiya kichadi also evolved from the regular kichadi(made with rice).
Next, on the positive side, it is easier to make. All you need is a couple of tips to make them perfect and to become the master for making this recipe.
Tips for making Semiya Kichadi:
- I have used roasted vermicelli for this recipe which is readily available in the market. Surprisingly, roasted vermicelli cuts down preparing time into half.
- If you are using regular vermicelli, fry them in 1 teaspoon of oil for a few minutes.
- You need a 1:1 ratio of water for any vermicelli recipe and the same as here.
- Add vermicelli only after when the water starts boiling. This step avoids being vermicelli sticky and gooey.
- Simmer and cook it with the lids on until the water completely evaporates, by stirring occasionally.
- By following these steps, you will get them perfect every time you make.
How to Make:
In a pan, add 1 tbsp of cooking oil followed by a 1-inch cinnamon stick and two cloves. Wait until they slightly change its color. Then add 1/4th cup chopped onion and fry until they turn translucent.
Then add 1 tbsp chopped garlic and 1 tbsp chopped garlic. Followed by 6 curry leaves and 2 silted green chilies. Fry them until ginger and garlic spread nice aroma in the air.
Then add tomato and chopped vegetables together. Saute for a while until vegetables are 3/4th cooked.
Then add water. Wait for the water the boil, add 1/4 tsp of turmeric powder, 1/2 tsp of salt. Then add roasted vermicelli.
Bring it to boil, then simmer the flame, and cook it covered for 10-12 minutes or until vermicelli gets cooked completely.
Stir them occasionally to avoid getting burnt at the bottom of the pan.
Once semiya gets cooked completely, switch off the flame and transfer to the serving plate.
Tip: If the vermicelli is uncooked and water evaporates completely, then add water and continue to cook by covering the lid.
Serve semiya kichadi along with coriander chutney or tomato ketchup.
Semiya kichadi recipe
- 1 tbsp vegetable oil
- 1 inch cinnamon
- 2 cloves
- 1/4 cup onion chopped
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 6 curry leaves
- 2 green chili or serrano pepper/ slited
- 1/4 cup carrot finely chopped
- 1/4 cup green peas
- 2 cup water
- 1/2 tsp salt or as required
- 1/4 tsp turmeric powder
- 1 cup vermicelli / Semiya-roasted
- Over medium heat, in a pan, add cinnomon and cloves.
- Fry until they change its color and release s aroma in the air.
- Add chopped onion and try until they becomes pink.
- Now add minced ginger and chopped garlic. Fry until fragrant.
- Then add curry leaves, green chili and fry for a minute.
- Add chopped green bean, carrot, and green peas.
- Close the lid and cook for 5 minutes is low heat.
- Then add water, salt, and turmeric powder. Bring it to boil in medium heat.
- Then add roasted vermicelli.
- Cover with the lid.
- Then in low heat, continue to cook for 10 minutes or until the vermicelli cooked very well.
- Server simiya kichadi with green chutney or tomato ketchup.