Vegetable Semiya Kichadi

Vegetable Semiya Kichadi

Semiya kichadi is a simple breakfast. Adding vegetables adds taste and nutrition to this recipe. I have boiled the semiya/vermicelli along with the vegetables.You can also add cooked semiya/vermicelli  to the cooked vegetables.I have used carrot, beans, peas and potatoes in this recipe. Vegetable semiya kichadi can be served as it is or with coconut chutney.


  • Oil- 3 tbsps
  • Mustard seeds – 1/2 tsp
  • Onion – 1 cup,chopped
  • Curry leaves – 10
  • Serrano pepper/ green chilli – 1 + 1/2, adjust according to taste
  • Mixed vegetables – 3 cups
  • Tomato – 1,chopped
  • Turmeric powder – 1/4 tsp + 1/8 tsp
  • Salt – to taste
  • Water – 6 cups
  • Semiya/vermicelli – 4 cups
  • Cilantro – 4 stands, chopped
  • Lime juice -1 lime


  • Dry roast vermicelli until it turns golden brown.
  • Transfer the fried vermicelli to a plate.
  • In a big wok or big wide pan, heat oil.
  • Add mustard seeds and wait till it splutters.
  • Add chopped onions, curry leaves,turmeric powder and green chilli.
  • When the onions turn transparent, add the chopped vegetables and tomato.
  • Add little salt and wait till the vegetables are cooked.
  • Add water and salt to taste.
  • When the water boils, add the semiya/vermicelli and wait till the semiya is cooked.
  • Keep stirring occasionally until the water is absorbed.
  • Add lemon/lime juice and mix well.
  • Remove from heat and garnish with cilantro.

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