vermicelli Sooji Bhath / khichadi
Vermicelli Sooji Kichadi is a popular South Indian dish made with roasted vermicelli & sooji or rava, vegetables, and spices. It is typically served as a breakfast or a light meal and is a great option for a quick and easy meal.
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Vermicelli sooji kichadi is a delicious and nutritious dish that can be enjoyed as a breakfast, lunch, or dinner option.
What's The Difference between upma and kichadi?
Upma and Kichadi are both popular Indian breakfast dishes, but they are quite different in terms of their ingredients, preparation methods, and flavors.
Upma is a South Indian dish made from semolina (also known as sooji or rava), which is roasted in ghee or oil and then cooked with water and spices like mustard seeds, curry leaves, and green chilies.
Sometimes vegetables like onions, carrots, and peas are also added to the dish for added flavor and nutrition. Upma is typically served hot and is often accompanied by chutney, sambar, or yogurt.
Kichadi, on the other hand, is a North Indian dish made from rice and lentils. The rice and lentils are cooked together with vegetables like carrots, peas, and potatoes, along with spices like cumin, turmeric, and garam masala.
Kichadi is typically served hot and is often accompanied by a side of yogurt or raita.
In summary, the main differences between Upma and Kichadi are the primary ingredients used in their preparation, the regions of India where they originated from, and the spices and other ingredients used to flavor them. Upma is made from semolina and is popular in South India, while Kichadi is made from rice and lentils and is popular in North India.
vermicelli kichadi
Here's a simple recipe to make Vermicelli Kichadi
Ingredients:
* 1 cup roasted vermicelli
* 1 cup sooji or rava
* 1 onion, chopped
* 2 green chilies, chopped
* 1/2 tsp mustard seeds
* 1/2 tsp cumin seeds
* A pinch of asafoetida
* 1 tbsp oil
* Salt to taste
* Coriander leaves for garnishing
* 1/2 cup mixed vegetables (carrots, beans, peas, etc.)
Instructions:
- Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida.
- Once the seeds start spluttering, add chopped onions and green chilies. Saute until onions turn translucent.
- Add the mixed vegetables and cook for 2-3 minutes until they are partially cooked.
- Add 2 cups of water and salt to taste. Bring the water to a boil.
- Add roasted vermicelli and sooji and mix well.
- Cover the pan and cook for 5-7 minutes on medium flame until the vermicelli is cooked and all the water has been absorbed.
- Garnish with coriander leaves and serve hot.
Your Vermicellisooji Kichadi is now ready to be served. Enjoy!