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!
Vermicelli Pulav or Namkeen Javey
- 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
- 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.
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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.
Can’t make it now? PIN IT FOR LATER!
In my kitchen, you will always EAT HAPPY & STAY HAPPY!