While vermicelli is traditionally associated with milk and sugar puddings, it can also be transformed into a savory breakfast dish using seasonal vegetables and light spices. According to Radhika Prajapati, preparing this savory vermicelli requires unroasted vermicelli as the base ingredient. To build flavor, the preparation incorporates chopped beetroot, garlic, onion, tomato, fresh coriander leaves, green chilies, curry leaves, and fried peanuts. This specific mixture of ingredients introduces a vibrant taste profile while bringing together the textures of fresh vegetables and aromatic seasonings.
Boiling Technique for a Non-Sticky Texture
The cooking process begins with handling the vermicelli to achieve the correct consistency. Heat an adequate volume of water in a pot until it reaches a rolling boil. Once the water is thoroughly heated, add the unroasted vermicelli and let it boil for approximately four to five minutes. When the first proper boil is reached and the strands soften, drain the entire volume of water using a strainer. Immediately after draining, mix a small amount of cooking oil into the warm vermicelli. Coating the strands with oil prevents them from sticking to one another, ensuring that the finished dish remains loose and fluffy rather than clumpy.
Sautéing Vegetables and Tempering Spices
The next stage focuses on building the vegetable tempering in a separate pan. Pour cooking oil into a heated vessel and swirl it evenly across the base. Once the oil becomes hot, add mustard seeds and red chilies to temper. Next, add the chopped beetroot, curry leaves, sliced onions, and garlic into the pan, sautéing the mix for around one to two minutes. As soon as the onions and garlic soften and turn lightly roasted, add the chopped tomatoes along with the fried peanuts into the vessel.
Final Seasoning and Serving Instructions
Stir the contents together and allow them to cook briefly so the ingredients combine evenly. Add salt according to taste, followed by turmeric powder and black pepper powder. Once the spices are thoroughly integrated with the vegetable mixture, introduce the pre-boiled vermicelli into the pan. Toss the vermicelli gently with the vegetables and spices for about one to two minutes to distribute the seasonings evenly. Overcooking at this stage should be strictly avoided so the strands stay distinct rather than turning mushy. Once prepared, this savory vermicelli works well alongside morning tea or as a light evening snack.
