Vermicelli Khichdi is one of the easiest breakfast/ dinner recipe. Because vermicelli takes only 10 minutes to cook. Khichdi differs from usual boring upma, in which we cook semiya with simple seasonings. But for a khichdi we add lots of vegetables like carrots, beans & green peas. So the khichdi becomes more tastier as well as more healthier than upma../*! elementor - v3.18.0 - 20-12-2023 */<br /> .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
Semiya/ Vermicelli is an ingredient which helps in making instant tiffins and desserts. Since it cooks in minutes we may choose this ingredient when we are running short of time. We may try a variety of recipes on it.  If you are preparing a guest breakfast combo, this tasty khichdi is worth taking a place.Â
Semiya/ Vermicelli Khichdi will be prepared in just 15 to 20 minutes and will be a light tiffin. After seasoned with whole garam masalas of your choice, saute onion, tomato, ginger & garlic paste, all vegies and cook for 5 minutes. Then add vermicelli and cook for 2 to 3 minutes. That's all!Â
This khichdi/ veg upma will take a place in all south Indian weddings, especially in Tamil Nadu. It accompany well with a simple & quick coconut chutney. So this khichdi may be included in your combos when you prepare coconut chutney for idli/ dosa/ vada. If you prepare a guest breakfast, then this khichdi will surely steels the show.
Heat oil in a pan. Once it becomes hot, add bay leaf, cinnamon and kalpasi(stone flower). If you prefer then you may add some broken cashew nuts at this time. As I am adding lots of green peas I skipped cashews.
After the cashews start changing color, add finely chopped onions and green chili. Saute for a minute or till translucent.
Now add (finely chopped) carrot, (finely chopped) beans and green peas. Saute for 5 minute or till oil separates. Now add ginger-garlic paste and saute for 1 minute.  It is completely optional. As I am preparing this khichdi on some festive day I skipped ginger-garlic paste.
Then add finely chopped tomatoes and capsicums. Saute for 1 minute.
Add 2 cups (nearly 180ml) of water into it and bring it to boil. Add salt to taste.Â
When the water starts boiling add semiya/ vermicelli and mix well gently. Cover the pan with lid and cook for 10 minutes in low flame. Stir in between. Finally, garnish with curry leaves and coriander leaves. Remove from flame and let it rest for 5 minutes. Our delicious vermicelli khichdi is ready to enjoy.
Brown - thick or slightly red variety of vermicelli will be suitable for making Kheers. Thin - white vermicelli is the best one for making upma/ Khichdi. This variety is available in many well known brands like Anil, Gopuram, MTR, Aachi etc., Take 1 pack (180 gms) and prepare for a family of 2.
Thin - white vermicelli will be ready in just 5 to 7 minutes. This is the best variety for making upma/ khichdi. The texture of upma/ khichdi will be the best with this variety. At the same time the thick - brown variety will take much longer duration to cook. If you took this thick variety, then cook in low flame till the vermicelli cooks well. Stir for every 5 minutes and cook covered in low flame. But, I suggest the thin - white variety.
Semiya Khichdi/ Vermicelli Khichdi is an instant breakfast recipe which will be one of our immediate helper if we are running out of idli/ dosa batter.
Chop carrots, capsicums and beans into 1/2 inch pieces.
Chop onion and tomato finely.
Heat oil in a heavy bottomed pan. Add Bay Leaf, Cinnamon and stone flower.
Add onions and saute till translucent.
Add ginger-garlic paste. Saute for 20 seconds.
Add vegetables and green peas and saute for 5 minutes in low flame.
Add tomatoes and capsicums. Saute for a minute.
Add water into it. Bring it to boil. Add salt as per taste.
Put the flame to low. Then add vermicelli and mix gently. Cover with lid and cook for 10 minutes in low flame. Stir in between so that it does not burn at the bottom.
Once the vermicelli is done, remove from flame and leave for 5 minutes. Serve hot with a simple coconut chutney.
Add only the given quantity of water. If more water is required then add some hot water.
