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Jan 072013
 

Vermicelli Lime Baath

A very happy birthday to my mom and my mom-in-law who celebrate their birthdays today and tomorrow. This post is dedicated to these two special women!

Vermicelli, commonly known as shavige in Kannada or sevai in Hindi, is wheat-based noodles. I usually buy Bambino (Indian brand) unroasted vermicelli. These noodles are pretty bland by themselves but taste very good when cooked with other spices to make upma or pulav or in milk to make sweet kheer. Vermicelli lemon (or lime) baath is a common breakfast relish made in the southern regions of India. It is mild in spices and easy to make. The main flavor comes from haldi (turmeric powder), cilantro, and lemon or lime juice. In this recipe, the wheat-based vermicelli can be replaced with rice noodles.

Vermicelli

Vermicelli cooks very fast in boiling water and it easily becomes mushy if not removed from heat on time. It is also important to drain the liquid soon after to prevent it from becoming starchy. As an added precaution, I also rinse the cooked noodles in cold water and sieve them to prevent the noodles from sticking to each other.

Lemon Cilantro

Vermicelli Lemon Baath

Comments

comments

  4 Responses to “Vermicelli Lemon Baath”

  1. Yay i have Vermicelli at home. Am trying this. Pictures look Yum 🙂

  2. Awesome Archi… Yes finally I read it….. Good going……….. 🙂 Proud of youuuuuu 🙂

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