Creamy South Indian Coconut Vermicelli Recipe

About this recipe

Creamy South Indian Coconut Vermicelli is a delightful breakfast dish that combines the earthy flavors of coconut milk with the subtle spice of traditional Indian seasoning. The lightly toasted vermicelli is infused with aromatic curry leaves, mustard seeds, and green chilies, then simmered in a creamy coconut base balanced with a touch of tangy tamarind. Packed with the goodness of vegetables and garnished with fresh coriander, this dish is hearty yet light, making it perfect for a family breakfast that satisfies without being heavy.

Ingredients

• - Vermicelli
• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• 100 g Tamarind Paste
• 250 g Carrot
• 250 g French Beans
• - Green Peas
• 500 g Sugar
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat coconut oil in a pan over medium heat, add mustard seeds and let them splutter, followed by curry leaves and slit green chilies. Sauté for 1 minute.
2. 2. Add diced carrots, chopped green beans, and green peas to the pan. Sprinkle turmeric powder and salt, and sauté for 3-4 minutes until vegetables are partially cooked.
3. 3. Toast the vermicelli in a separate pan on low heat for 2-3 minutes until lightly golden, then add it to the vegetable mixture.
4. 4. Pour coconut milk into the pan and mix well. Add tamarind paste and sugar, and bring the mixture to a gentle simmer.
5. 5. Cover and cook for 5-7 minutes, stirring occasionally, until the vermicelli is soft and the vegetables are tender, and the liquid is absorbed.
6. 6. Turn off the heat and garnish with chopped coriander leaves. Serve warm as a comforting breakfast.