Vermicelli Pulav or Namkeen Javey

Vermicelli Pulav or Namkeen Javey brings back so many memories from childhood. Memories of endless hours spent at weekend family brunches. Memories of savoring namkeen javey spoon after spoon till there was that last thread of vermicelli left in the bowl.

Mum made the best Vermicelli or Namkeen Javey, as we called it. She would dry roast the javey in kadhai (wok/pan) till they turned beautiful pink. Then she would saute some onions and add few spices with lot of love. Added roasted vermicelli and water, cooked till done.

Thank God to the brands like MTR and Bombino that we get roasted vermicelli in the market these days. No need to roast the vermicelli, if you can find it.

Everybody was a fan of Vermicelli Pulav or Namkeen Javey, in the family and among friends. So many times, mom made it for her kitty parties and even when we expected guests. The preparation is so easy & quick and the presentation is so elegant, that it used to become an instant hit amongst everybody.

If you ask me, I can eat it for every meal. The texture of vermicelli is like angel hair pasta and it is as filling and satisfying. If you want to perceive these as Indian Curry Noodles, then you are guessing it right.

Here is how to make it!

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Vermicelli Pulav or Namkeen Javey

Quick & Easy Vermicelli Recipe for breakfast, brunch or lunch.

Course Brunch / Breakfast

Cuisine Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Sonal Gupta @ simplyvegetarian777

Ingredients

Roasted vermicelli - 1 packet of 180 grams/6.4 oz
Onion - 1/2 cup finely chopped
Green peas - 1/2 cup frozen & thawed or fresh & blanched
Cashews - 1 tbsp broken into small pieces
Peanuts - 2 tbsp
Curry leaves - 1 sprig or 10-12
Green chili - 1 chopped fine (optional)
Water - 2&1/2 cups
Lemon juice - of 1 small lemon

Oil & Spices

Oil - 1/2tsp + 2tsp
Black mustard seeds - 1 tsp
Gram dal - 1 tsp
Urad dal - 1 tsp
Red whole chili - 1 or 2
Turmeric - 1/2 tsp
Red chili powder - 1/4 tsp or to taste
Salt - 1 tsp or to taste

Instructions

Heat 1/2 tsp oil in a heavy bottom pan and slightly roast cashews and peanuts till golden pink, on low heat. Switch off the gas stove and keep the lightly roasted nuts on the side.
In the same pan, heat 2 tsp of oil and then reduce the heat to medium. Add mustard seeds, gram and urad dal and red whole chili to the pan. Roast till mustard seeds splutter.
Now add chopped onions, green chili and curry leaves to the pan. Saute the onion still they become slightly pinkish red in color.
Add the roasted vermicelli, peas, turmeric, red chili powder and salt to the pan. Give it a good stir and then add 2&1/2 cups water. Stir again. Bring it to a boil. Reduce the heat, cover with lid and cook on low heat till water is absorbed.
Switch off the heat. Let it stand for 2-3 minutes with the lid on.
Remove the lid. Take a fork and fluff it up gently.
Squeeze the lemon juice and add lightly roasted nuts.
Serve it warm and enjoy with a warm cup of chai.

To order some of the ingredients used in the recipe, click on the Amazon links. If you buy anything from amazon via my blog, then it will help me run this blog and would cost you nothing more.

Some other Pulav {Pilaf} and Javey {Sewayi} recipes from the blog are – Sewayi ki Kheer , Ice Cream Falooda , Kashmiri Pulav , Jodhpuri Pulav , Ragi Vermicelli and much more.

IMHO, it is the perfect recipe for those busy week nights when you are tired and do not want to make the extra effort to cook many dishes for dinner. It is that ONE POT MEAL, that is not only ideal for breakfast or brunch but can be consumed as a complete meal. Vermicelli Pulav or Namkeen Javey can be easily packed for lunch. Also these vermicelli dish is perfect for appetizer parties and tea time get togethers.