Vermicelli Raita

Vermicelli Raita is a very unique and delicious raita that goes well with Biryani or Pulav. Here is how to make Vermicelli Raita.

Egg Dum Biryani, Vegetable Biryani, Matar Pulao or any other Indian main Course dishes are perfect to go with this raita.

Vermicelli is often considered as a quick breakfast option, or as a key ingredient for kheers, but in this raita, it is given a sour and spicy twist that acts as a great accompaniment for any Indian curries or rice based dishes.

Vermicelli Raita

Vermicelli Raita

Vermicelli Raita is best served with some Biryani or Pulav.

 Course Raita

 Cuisine Indian

 Prep Time 5 minutes

 Cook Time 20 minutes

 Total Time 25 minutes

 Servings  people

 Calories 165 kcal

 Author Neha Mathur

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Ingredients

• 1/4 cup Roasted vermicelli
• 2 tbsp Onion Chopped
• 2 tbsp Cucumber Chopped
• 2 tbsp Tomato Chopped
• 1 tsp Green chili Chopped
• 2 tsp Coriander Chopped
• 2 tbsp Pomegranate
• 1/4 tsp Roasted cumin powder
• 1/2 tsp Paprika
• 1/2 tsp Black salt
• Salt to taste
• 1/2 tsp Chaat masala
• 2 cups Curd
• 1 tsp Lemon Juice

For tempering

• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 10-12 Curry leaves

Instructions

1. Whisk curd till smooth.
2. Keep aside.
3. Heat water in a pan.
4. When it comes to a boil, add vermicelli and cook till done.
5. Drain the water and run the vermicelli under cold water.
6. Add it in the curd.
7. Add all the remaining ingredients and mix well.

For tempering

1. Heat oil in a pan.
2. When the oil is hot, add mustard seeds and curry leaves.
3. Let them crackle for a few seconds.
4. Pour the tempering over the raita.
5. Serve the raita chilled.

Nutrition Facts

Vermicelli Raita

Amount Per Serving

Calories 165Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 16mg5%

Sodium 359mg16%

Potassium 248mg7%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 7g8%

Protein 5g10%

Vitamin A 418IU8%

Vitamin C 55mg67%

Calcium 162mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.