Tangy Tawa Masala Vermicelli Recipe

About this recipe

Tangy Tawa Masala Vermicelli is a delightful Indian breakfast dish that combines the vibrant flavors of traditional spices with the lightness of vermicelli. This recipe balances tangy, mildly spiced ingredients with fresh vegetables, making it a perfect start to the day for the entire family. Cooked on a tawa, this dish has a smoky aroma and a rich, satisfying taste while being light on the stomach. With its balanced portion size and moderate calorie count, it's ideal for those aiming for weight loss without compromising on taste.

Ingredients

• - Vermicelli
• 500 g Onion
• 250 g Carrot
• 500 g Capsicum Green
• 500 g Tomato - Hybrid
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 100 g Curry Leaves
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• - Green Peas
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat oil on a tawa or large flat pan over medium heat and add mustard seeds. Once they splutter, add curry leaves and sauté briefly.
2. 2. Add the chopped onions and sauté until translucent, followed by tomatoes. Cook until the tomatoes soften and release their juices.
3. 3. Stir in the green bell pepper, grated carrot, and green peas. Cook for 3-4 minutes until the vegetables are slightly tender.
4. 4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the vegetables evenly with the spices.
5. 5. Add the roasted vermicelli and mix gently with the vegetables and spices to combine all the flavors.
6. 6. Pour enough hot water to cook the vermicelli, approximately 1.5 cups. Stir and let it cook on low heat until the water is absorbed and the vermicelli is tender.
7. 7. Sprinkle garam masala and lemon juice, mixing gently to enhance the flavor. Cook for an additional 1-2 minutes.
8. 8. Garnish with fresh cilantro and serve hot, straight from the tawa.