Tuesday, 19 May 2015

Vermicelli or Semiya Kichadi (சேமியா கிச்சடி)

Vermicelli or semiya (சேமியா) is often used in South Indian cuisine for making uppuma, payasam and kesari. However, kichadi prepared with vermicelli and vegetables make a sumptuous breakfast or dinner. I had first tasted this dish served in a wedding feast many years ago. Serving assorted tiffin items was popular then, especially for dinner on the eve of the wedding. Neither uppuma nor kichadi was ever considered grand to be included in a feast menu. Nonetheless, vermicelli kichadi became a hit that evening with the guests asking for a second helping! Vermicelli kichadi is colorful, tasty and filling. Children just enjoy this tiffin. So, how do we make this kichadi?

Ingredients: (Serves two)
Vermicelli/semiya – 2 tumblers or 400ml measure
Onion, finely chopped – 1 no
Vegetables – cut into small pieces 1 teacup or 200ml measure*
Green chilies, finely chopped – 2 no
Ginger – ½ inch piece, grated
Roasted peanuts – 2 tablespoons
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Oil – 2 tablespoon
Curry leaves – a few
Salt – to taste

*Carrot, French beans and green peas may be used. Shell the green peas. Cut other vegetables into small pieces.

Method: Roast semiya in a kadai till it starts turning golden brown. Switch off the fire and transfer the semiya to a bowl. Allow it to cool. If you are not diet conscious, you may fry semiya in oil or ghee for added taste. However, dry roasting will serve the purpose equally well!

Roasted semiya
Heat oil in the kadai, add mustard seeds and when they start to sputter, add peanuts and urad dhal. Fry till the dhal turns golden brown. Add chopped onion, curry leaves, green chilies and ginger. Sauté till the onion pieces turn transparent. Now add the cut vegetables and required salt. Mix well. Cover and cook till the vegetables are half cooked.  

Saute cut vegetables with onion
Add the roasted semiya and sauté for a minute. Pour 2 tumblers (400ml) of water into the kadai. Add the required salt to the water and mix well. Cover and cook on low flame till the water is absorbed. Switch off the fire and serve hot with coconut chutney.

Vermicelli or Semiya Kichadi (சேமியா கிச்சடி)
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