Do you remember those mornings after you got back from vacations? You just do not want to get out of the bed and make breakfast. Here is a solution in the form of Breakfast Khichdi. It is ridiculously easy to make and you will have hot food on the table in no time. Breakfast Khichdi has been my mom’s go to recipe for mornings after we got back from vacation.

It is a mildly-spiced and flavorful dish made with vermicelli. The combination of spices used in this recipe is very unique: fennel seeds, cinnamon, and cloves. Breakfast khichdi is served with coconut chutney but, if you have a sweet tooth, like me, have your khichdi with some sugar!

Breakfast Khichdi

Jay Naveenan

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Cuisine Indian

Servings 2

Ingredients

1 cup roasted vermicelli
2 cups water Please refer notes
salt as required
1 tbsp oil
1 medium sized onion Finely chopped

For tempering:

1/2 tsp fennel seeds
1 inch cinnamon stick
4 cloves
3 green chilis/red chilis or as required
1 sprig curry leaves

Instructions

Heat oil in a pan on medium-high heat
Once the oil is hot, add the ingredient listed under ‘for tempering’. Let them crackle for 10 seconds or so.
Now add the onions and sauté the onions until they soften
Add 2 cups of water to the pan and salt. Give it a stir
Let the water come to a boil
Now add the vermicelli to water-onion mixture. Give everything a good stir. Reduce the heat to medium and partially close the pan. Stir occasionally
There should not be any moisture left when the vermicelli has completely cooked
Serve immediately

Notes

I used roasted vermicelli, and it is quite thick. Hence, I use two cups of water. If you are using a different kind of vermicelli, adjust the amount of water used to cook accordingly.

Quick Coconut Chutney Recipe:

3/4 grated coconut or coconut flakes, 2 green chilis or red chilis, 4 cashew nuts, salt and water. Grind everything together, bit coarse (not too smooth), to your desired consistency.

Keyword Cinnamom, Cloves, Onions, Vermicelli

Directions with pictures

1.Heat oil in a pan on medium-high heat

2. Once the oil is hot, add the ingredient listed under ‘for tempering’. Let them crackle for 10 seconds or so.

3. Now add the onions and sauté the onions until they soften

4. Add 2 cups of water to the pan and salt. Give it a stir

5. Let the water come to a boil

6. Now add the vermicelli to water-onion mixture. Give everything a good stir. Reduce the heat to medium and partially close the pan. Stir occasionally.

7. There should not be any moisture left when the vermicelli has completely cooked

8. Serve immediately

Click here for more recipes.

Breakfast Khichdi Recipe