Monday, 21 April 2014

Vermicelli With Green Peas and Potatoes

Vermicelli is a type of Pasta that looks similar to Spaghetti. Vermicelli is typically used for making a sweet dish called Payasam in South India. This is a savoury dish made out of vermicelli and vegetables. It is easy to make and can be made very quickly. You can pack savoury vermicelli for kids' lunch box or as a quick filling snack after school. The key to making a good vermicelli is preparing it non sticky. If it gets sticky, it will become a gooey mass after it is done and it will be mushy.  I added green peas and potatoes , but you can add any of your favourite vegetable. Carrots, French beans, sweet corn, baby corn tastes best with vermicelli.


  • 1/2 Cup Roasted Vermicelli
  • 1 Cup Water
  • 1 Small Potato - cut into small cubes
  • 1/4 Cup Green peas (thaw if frozen )
  • 1 Teaspoon Oil
  • 1/4 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Urad dal
  • 1/4 Teaspoon Gram Dal / Channa dal
  • 1 Teaspoon Chopped cilantro leaves
  • a pinch of turmeric powder
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/4 Teaspoon Fresh Lemon Juice

Directions :

1. In a pan heat oil. When the oil is hot, add mustard seeds. Let them splutter. Then add urad and channa dal and fry on low flame until the dal is light golden


2. Add turmeric powder , green peas and potatoes and let them cook for 2 minutes



3. Now add 1 cup water , salt to taste and bring it to boil

4. When the water starts boiling, reduce the flame to the lowest setting and add vermicelli




5. Using a spoon, stir it gently and cover with a lid and let it cook for about 5 minutes

6. Cook until the water is evaporated completely and vermicelli is cooked to the correct consistency, a little more than al dente

7. Switch of flame and add lemon juice and chopped cilantro leaves and mix gently

8. Serve hot or pack it in lunch box when vermicelli is cooled completely

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