This dish holds a lot of weekend brunch childhood memories. My mum would often prepare vermicelli for Sunday brunches, sometimes sweet and most of the times savory. I do like the Sweet Vermicelli but this one was my top favorite. Resembles noodles, doesn’t it? Now you get it why is this my favorite :).
Dad, my brothers, my sister, mom and I would sit out in verandah for brunch and it would be there warm and ready for some lemon in a hot casserole container. It was never enough, no matter how much mom made it. Such were our appetites when younger :).
Such a simple and easy recipe that anybody can make it in no time. It comes handy for breakfast, brunch, potlucks, picnics and weeknight busy dinner with more vegetables.
Serves : 4
Kitchen Equipments Required : a broad pan (hard anodized or non stick preferred), spatula, knife and chopping board
Vermicelli, dry roasted : 1 cup. I normally buy already roasted variety from Indian or international store. Or you can dry roast it in a pan till slightly golden.
Green Peas : 1/2 cup, frozen. If using fresh then microwave them or boil them in water till lightly tender.
Onions : 1/2 cup, chopped fine.
Oil : 1 tbsp
Black mustard seeds : 1 tsp
Turmeric : 1/2 tsp
Red chili powder : 1/4 tsp or to taste
Salt : to taste
Water : 2 cups, lukewarm.
Cilantro/coriander leaves : 2 tbsp, chopped
Lemon juice to squeeze on top.
1. Heat oil in the pan. Add mustard seeds.
- Once the mustard seeds crackle, lower the flame and add onions. Sauté them on medium flame till slightly tender and pink.
Add turmeric powder and red chili powder. Mix well and sauté for few seconds.
Add peas. Mix well. Now add roasted Vermicelli. Toss everything together.
Add water and chopped cilantro leaves. Cover and cook on simmer till all the water is gone.
Once water is all absorbed, switch the burner off. Let it stand for 5 minutes, covered. Open the lid after 5-7 minutes and gently fork it. Serve it warm :).
Enjoy your weekend brunch with this dish this time :).
Happy Weekend :).