Coconut Milk Vermicelli Recipe – Indian Semiya with Spices & Veggies

Last Updated on 2 months by Neha Deshmukh

Coconut Milk Vermicelli Recipe – Indian Semiya with Spices & Veggies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, flavorful Coconut Milk Vermicelli, or Semiya as it’s often called. I first made this when I was craving something comforting and a little different, and it quickly became a family favorite. It’s a beautiful blend of spices, veggies, and the richness of coconut milk, all wrapped up in delicate vermicelli. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This isn’t your average vermicelli dish. It’s a delightful Indian-inspired take, packed with aromatic spices and fresh vegetables, all simmered in luscious coconut milk. It’s surprisingly easy to make, ready in under 30 minutes, and incredibly satisfying. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a quick weeknight dinner, a festive brunch, or even a light lunch.

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 cup vermicelli (semiya) – about 150g
• 1 cup mixed vegetables (carrots, beans, peas, cauliflower) – about 150g
• 1 onion
• 1 small tomato
• 10 mint leaves
• 2 tbsp coriander leaves
• 1.25 cup coconut milk – about 300ml
• 1 cardamom
• 0.5 inch cinnamon
• 1 clove
• 1 star anise (small portion)
• 1 tsp fennel seeds
• 1 inch ginger
• 5 green chillies
• 5 garlic cloves
• 2 tbsp oil + ghee
• 1 tsp cumin seeds
• 1 bay leaf

Ingredient Notes

Let’s talk ingredients! Using good quality coconut milk really makes a difference – the richer, the better. You can use canned full-fat coconut milk for maximum creaminess, or light coconut milk to keep it a bit lighter.

As for the vermicelli, you can find different types of semiya. The thin variety cooks faster, while the thicker one holds its shape a bit better. I usually use the medium-thin kind.

The spice blend is where this recipe really shines. It’s inspired by South Indian flavors, but feel free to adjust it to your liking. Some families add a pinch of turmeric for color, or a dash of garam masala for extra warmth. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it up: First, let’s make our spice paste. Grind the cardamom, cinnamon, clove, star anise, fennel seeds, ginger, green chillies, and garlic into a smooth paste with just a little bit of water. You want it to be thick, not watery.
2. Toast the vermicelli (optional): If you have the time, roasting the vermicelli in 1 tsp of ghee until fragrant (but not browned!) adds a lovely nutty flavor. Set it aside.
3. Sauté the aromatics: Heat the oil and ghee in a pan over medium heat. Add the cumin seeds and bay leaf. Once they start to sizzle, add the sliced onions and sauté until they turn translucent.
4. Bloom the spices: Add the ground spice paste to the pan and fry for about 30 seconds, until you can really smell the aromas. This step is key to unlocking all those amazing flavors.
5. Add the veggies: Now, toss in the chopped mixed vegetables, tomato, mint, and coriander leaves. Sauté for about 4 minutes, stirring occasionally, until the vegetables are slightly softened.
6. Coconut milk time: Pour in the coconut milk, add salt to taste, and bring the mixture to a boil.
7. Simmer to perfection: Stir in the vermicelli and cook until it absorbs all the coconut milk. Reduce the heat to low, cover the pan, and simmer for 4-5 minutes, or until the vermicelli is cooked through.
8. Fluff and serve: Gently fluff the vermicelli with a fork. Garnish with fried cashews and a sprinkle of fresh coriander. Serve hot with a side of raita!

Expert Tips

• Don’t overcook the vermicelli! It can get mushy quickly.
• Taste as you go and adjust the salt and spice levels to your preference.
• If the mixture gets too dry, add a splash of hot water.
• Using ghee adds a wonderful richness, but you can substitute with oil if you prefer.

Variations

• Vegan Adaptation: Simply skip the ghee and use oil instead.
• Gluten-Free Adaptation: Make sure to use gluten-free vermicelli. There are plenty of options available now!
• Spice Level Adjustment: For a milder flavor, reduce the number of green chillies. For a spicier kick, add a few more!
• Festival Adaptations: This dish is often made during Onam and Ganesh Chaturthi in India. My aunt always adds a handful of roasted coconut flakes during these festivals.
• My Family’s Twist: My kids love it when I add a handful of paneer (Indian cheese) along with the vegetables.

Serving Suggestions

This Coconut Milk Vermicelli is delicious on its own, but it’s even better with a side of:

• Raita (yogurt dip)
• Papadums (Indian crispy wafers)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What type of vermicelli is best for this recipe?

Medium-thin vermicelli works best, but you can use thin or thick depending on your preference.

Can I use full-fat or low-fat coconut milk?

Both work! Full-fat coconut milk will give you a richer, creamier result.

How can I adjust the spice level of this dish?

Reduce or increase the number of green chillies to control the heat.

Can this be made ahead of time?

You can prepare the spice paste and chop the vegetables ahead of time. However, it’s best to cook the vermicelli just before serving.

What vegetables can I substitute in this recipe?

Feel free to use any vegetables you like! Potatoes, peas, spinach, and bell peppers all work well.

Enjoy this delicious and comforting Coconut Milk Vermicelli! I hope it becomes a favorite in your home too. Let me know in the comments if you try it and how it turns out!