Semiya Kichadi Vermicelli kichadi
Simple Semiya Kichadi with loads of Vegetables. This Semiya Kichadi is too good with Coconut Chutney, shared red chili coconut chutney recipe and also tips Shared How to Cook Vermicelli to get non-sticky consistency and stay soft for long
Ingredients
- 1 cup MTR vermicelli
- 2 cups water
- 1 tbsp oil
- 1 inch cinnamon
- 2 cloves
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp ginger garlic paste
- 3 green chilies
- 2 cups vegetables
- 1 tsp ghee
- 1/4 tsp turmeric powder
Instructions
- Heat a pan with 2 cups of water let it boil well. Add 1 cup of Vermicelli, cook for 2 mins not more than that. Once done drain the water and keep aside.
- Heat a pan add 1 tbsp oil, add 1 inch cinnamon, 2 cloves add 1 finely chopped onion, 1 tsp ginger garlic paste saute well.
- Add 1 tomato, 3 green chilies finely chopped saute well. Add ¼ tsp turmeric powder, salt, vegetables, cover and cook till everything becomes soft.
- Now add cooked vermicelli mix well with the vegetables, Finally add a tsp ghee mix well and switch off. Semiya Kichadi Donne!
Notes
Instead of roasting we can cook vermicelli and add it so that we do need not to worry about the water ratio also we will get non-sticky vermicelli. Add ghee keeps the vermicelli soft for a long don’t skip. Include potato that gives a nice taste to kichadi.
You can add cashews if packing for kids!