- Roasted Vermicelli – 1.5 cups
- Fresh or Frozen Mixed Vegetables – 1/2 cup (Carrots, Beans, Green Peas, Corn)
- Diced Onions – 1 medium
- Slit Green Chillies – 4
- Curry Leaves – A sprig
- Peanuts/Groundnuts – A handful
- Turmeric Powder – 1/2 tsp
- Red Chilly Powder – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Oil – 2 tbsp
- Lemon Juice – 1 tbsp
- Salt – to taste
- Water – 3 cups
If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.
Microwave the vegetables along with salt and few tablespoons of water for around 3-4 minutes. Drain excess water if any and keep aside.
Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.
Add the peanuts and roast for a few minutes until lightly browned.
Throw in the onions, curry leaves and green chillies. Saute until the onions become translucent.
Add the half cooked vegetables along with turmeric powder, red chilly powder and salt to taste. Saute for 2 minutes.
Add 3 cups of water (double the amount of vermicelli) to the pan and bring everything to a slow boil.
Slowly add vermicelli to the pan stirring continuously.
Cover and cook on medium flame until all water has been absorbed by the vermicelli. This will take around 5 minutes.
Open the pan, increase heat and cook for another 2-3 minutes so that all water evaporates and the vermicelli doesn’t appear soggy.
Sprinkle lemon juice for more flavor and remove from stove.