Breakfast Khichdi
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.