This easy to make South Indian breakfast is filling yet light on tummy. What's more, it's vegan and makes for a delicious wholesome meal!!
Ingredients
- 1 cup Vermicelli
- 1 medium potato, diced
- ¼ cup cauliflower florets
- ½ cup mixed vegetables, frozen or fresh (I used corn, beans, carrots and peas)
- ½ cup onion, finely chopped
- ¼ cup green or red pepper/capsicum, chopped
- ½ teaspoon ginger, minced
- 1 green chili, finely chopped
- 4-5 curry leaves
- ½ teaspoon mustard seeds or rai
- ¼ cup cilantro or coriander, finely chopped
- Dash of lemon juice
- ¼ teaspoon chili powder
- ¼ teaspoon turmeric powder
- 2.5 tablespoon oil
- Salt as per taste
Instructions
- Boil potatoes, cauliflower and mixed vegetables in 3 cups salted water till slightly underdone. Drain and keep it aside.
- Boil the vermicelli in 4 cups water and half a tablespoon oil for about 2-3 minutes.
- Drain, rinse and keep it aside.
- Heat 2 tablespoon oil in a pan on medium heat.
- Add curry leaves, mustard seeds, ginger, and green chili. Saute for a minute.
- Now add onions and saute for another 2-3 minutes.
- Stir in pepper/capsicum and drained cooked vegetables. Mix well.
- Further, add salt, chili powder, and turmeric powder. Saute for another minute.
- Add vermicelli and cook for another 3-4 minutes stirring occasionally.
- Remove from heat and transfer to a bowl.
- Squeeze in lemon juice and garnish with cilantro.
- Serve hot and enjoy with pickle or coriander chutney!!
