Khare Sewaiyan Spicy Vermicelli
Transform your mealtime with the bold and flavorful *Khare Sewaiyan Spicy Vermicelli*! This savory spin on traditional vermicelli shines with aromatic spices and vibrant veggies like carrots, peas, and tomatoes, all cooked to perfection in a base of mustard seeds, cumin, curry leaves, and green chilies. A touch of turmeric and red chili powder adds warmth and heat, while a hint of fresh lemon juice and coriander brightens every bite. Quick to prepare in just 30 minutes, this crowd-pleasing dish is perfect as a hearty breakfast, light lunch, or comforting dinner. Whether you're craving something spicy or looking for a unique twist on vermicelli, this easily customizable one-pot recipe is sure to tantalize your taste buds.
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Recipe Information
Ingredients
- 200 grams Vermicelli
- 2 tablespoons Ghee (or oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 pieces Green chilies (finely chopped)
- 1 medium Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 1 small Carrot (grated or finely chopped)
- 0.5 cups Green peas (fresh or frozen)
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Lemon juice
Instructions
Heat 2 tablespoons of ghee or oil in a large pan or wok over medium heat.
Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds to the pan. Let them splutter.
Add 10 curry leaves and 2 finely chopped green chilies. Sauté for about 30 seconds until fragrant.
Add 1 medium finely chopped onion and cook until golden and translucent, about 4-5 minutes.
Stir in 1 large finely chopped tomato and cook until it turns soft and mushy, about 3 minutes.
Add 1 small grated or finely chopped carrot and 0.5 cups of green peas. Cook for 2-3 minutes, stirring occasionally.
Add 0.5 teaspoons of turmeric powder, 0.5 teaspoons of red chili powder, and 1 teaspoon of salt. Mix well to coat the vegetables in the spices.
Pour in 2 cups of water and bring it to a boil.
Once the water begins to boil, add 200 grams of vermicelli to the pan. Stir gently to ensure the vermicelli is evenly distributed.
Reduce the heat to low and cover the pan. Let the vermicelli cook until it absorbs all the water and is tender, about 7-8 minutes. Stir occasionally to prevent sticking.
Once cooked, fluff the vermicelli gently with a fork. Add 2 tablespoons of chopped fresh coriander leaves and 1 tablespoon of lemon juice. Mix well.
Serve the Khare Sewaiyan hot, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 26.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
