Vermicelli Khichdi with Peas
Lunch • India
How to Make Vermicelli Khichdi with Peas (Traditional & Healthy Version)
Vermicelli Khichdi with Peas, known as 'Semiyan Khichdi' in many South Indian homes, is a wholesome and comforting one-pot meal, perfect for busy weekdays or festive mornings. Originating from the southern states of India, especially Tamil Nadu and Karnataka, this dish combines roasted vermicelli (semiyan or seviyan) with green peas and a medley of spices for a flavorful experience. Traditionally, it is cooked using minimal oil and fresh vegetables, making it a light and nourishing choice for lunch. Vermicelli Khichdi is often enjoyed during festivals such as Ugadi or as a prasadam during special poojas. Its mildly spiced profile and soft texture make it suitable for all ages, from kids to elders. The addition of green peas not only adds a pop of color but also boosts the protein and fiber content, making this dish a balanced meal. Whether served with coconut chutney, plain curd, or enjoyed on its own, Vermicelli Khichdi with Peas embodies the simplicity and nutrition of Indian home cooking.
Ingredients(for 1 medium bowl (approx. 200g))
- 1 cup Roasted vermicelli (semiyan) (thin variety)
- 1/2 cup Green peas (matar) (fresh or frozen)
- 1 small Onion (finely chopped (pyaaz))
- 1 small Carrot (diced (optional for extra nutrition)) - optional
- 1 Green chilli (slit or finely chopped (hari mirch))
- 1/2 inch Ginger (finely chopped (adrak))
- 1/2 tsp Mustard seeds (rai)
- 8-10 Curry leaves (kadi patta)
- 1 tbsp Oil (preferably cold-pressed or coconut oil)
- to taste Salt (namak)
- 1/4 tsp Turmeric powder (haldi)
- 2 cups Water (as needed for cooking)
- 1 tbsp Coriander leaves (finely chopped (dhaniya)) - optional
Instructions
- 1
Heat oil in a kadhai or deep pan. Add mustard seeds and let them splutter, then add curry leaves, green chilli, and ginger. Sauté for a minute until aromatic.
2 minutes
Use coconut oil for authentic South Indian flavor.
- 2
Add finely chopped onions and sauté until translucent. Optionally, toss in diced carrots for extra color and nutrition.
3 minutes
Keep the flame medium to avoid browning the onions.
- 3
Mix in green peas and turmeric powder. Stir well and cook for another 2 minutes.
2 minutes
If using frozen peas, soak in warm water for 5 minutes before adding.
- 4
Add roasted vermicelli and stir to combine with the vegetables and spices.
1 minute
Ensure vermicelli is well coated with oil and spices for even flavor.
Why This Dish is Healthy
This recipe uses roasted vermicelli, minimal oil, and plenty of vegetables, making it a wholesome, low-calorie meal. The addition of peas gives a protein boost, while the use of turmeric and curry leaves adds antioxidants and anti-inflammatory benefits. It's a light and filling lunch option, perfect for weight management and maintaining energy throughout the day.
Vermicelli Khichdi with Peas is low in fat and provides a balanced mix of carbohydrates, plant-based protein, and dietary fiber. Green peas add vitamins A, C, and K, while carrots (if used) offer beta-carotene and antioxidants. Using minimal oil and including veggies increases the micronutrient profile. This dish is easy on the stomach, making it suitable for all age groups, including kids and elders.
Pro Tips
- 💡Tip 1: Dry roast vermicelli before cooking if not pre-roasted for a non-sticky texture.
- 💡Tip 2: Add a handful of grated coconut for extra flavor and nutrition.
- 💡Tip 3: Always fluff the khichdi with a fork after resting to keep it light.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Sprinkle a little water and reheat on a tawa or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 235.0 kcal |
