Vermicelli Soup

Vermicelli Soup


Vermicelli 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.




Vermicelli SoupVermicelli – 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.



  • 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


Nutritional facts of vermicelli soup:


  • Vermicelli is low in calories and cholesterol free food.
  • Curd helps in improving digestive system
  • It helps in strengthening the immune system
  • It helps to improve capacity to absorb minerals, vitamins and other micro nutrients from the food we take.
  • Cashew have a fatty acid, which lower the risk of heart disease
  • Cashew have a high energy density and high amount of dietary fiber
  • Ghee is considered to stimulate the secretion of stomach acids which help in digestion
  • Ghee is used in Indian medicinal practice to help with ulcers, constipation, skin care and to promote healthy eyes
  • Ginger may slow the growth of colorectal cancer cells.
  • Ginger is just as effective as vitamin B6 in the treatment of morning sickness.
  • Black gram dal is a good source of protein. It helps in building body muscles.


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