Semiya Kichadi Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4 Recipe Category: Breakfast Ingredients: Vermicilli – 1 cup Onion – 1 finely chopped Carrot – 1 thinely chopped Capsicum – 1 thinely chopped Frozen peas – 3 tbsp Frozen corn - 3 tbsp Ginger garlic paste – 1/2 tsp Coriander Powder – 1/2 tsp Cumin Powder - 1/4 tsp Water – 2 cups Turmeric powder - 1/8 tsp Garam masala – 1/2 tsp Cardamom pods – 2 Cinnamon – 1/8 stick Cloves – 1 Bay leaves – 1 Fennel seeds powder – 1/8 tsp Salt – as needed Oil / ghee – 1 tbsp Mustard seeds - 1/8 tsp Method:
Add oil to frying pan and add whole spices and mustard seeds. Once it splutters add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked
Add garam masala, cumin powder, coriander powder, Vermicilli and salt. sauté for one minute
Add 2 cups of water and 1 drop of oil/ghee (My Amma tells me that adding oil/ghee at this stage enhances the consistency of kichadi). After the ingredients are cooked, take it off the heat. Serve with any chutney.
My Notes:
You can add any veggies of your choice You can omit adding whole garam masala and ginger garlic paste, and make it the traditional way
