Vermicelli SoupVermicelli soup is different Andhra style dish having tangling taste of yogurt and crispy touch of bread slices. Vermicelli soup recipe is easy to prepare at home.

This is a kind of plain soup, if you want to go with non-veg variation then you can add chicken broth and chicken pieces by substituting yogurt. If you want to go pure vegetarian you can add mushrooms. This version of plain soup can be consumed either before your meals or just before rice.

You may also like to check other soup recipe variants – fish soup, sweet corn and crab soup, chana dal soup, spinach soup and tomato cabbage soup.

Ingredients:

Vermicelli – 1/2 kg

Curd/ yogurt – 1/2 litre

Cashew – 100 gms.

Ghee – 4 tsp.

Ginger and green chilli pieces – 2 tsp. (finely minced)

Curry leaves – required

Coriander leaves – 1/4 cup

Black gram – 1/4 tsp.

Mustard seeds – 1 pinch

Salt – required

Cumin seeds – 1/4 tsp.

Bread slices – 4 no.

Asafoetida – 1 pinch

Dry chillies – 2 no.




Prepare Vermicelli Soup:

 

  • Heat ghee on a non-stick pan and fry vermicelli until they reach golden colour
  • Heat little more ghee and fry ginger, green chillies, cashew and curry leaves.
  • Add all fried ingredients and mix well. Let it cool.
  • Add required salt to curd/ yogurt and mix the above ingredients once they are cooled.
  • Heat remaining ghee in a vessel; add asafoetida, red chillies (broken into two half’s), mustard seeds, black gram and cumin seeds.
  • Once they are fried and cooled, transfer this to curd.
  • Roast four bread slices and serve with vermicelli soup

 

 

 

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