Savory Vermicelli (Namkeen Jave)

AuthorYashodhara G.
RatingDifficultyIntermediate

This light and savory namkeen jave dish is made with Indian short vermicelli (jave or jawe) and fresh seasonal fresh vegetables like corn, peas, beans, carrots.

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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 cup roasted vermicelli or jave noodles (They come in roasted and un-roasted varieties)
 1 tbsp cooking oil
 ½ tsp mustard seeds (rai)
  cup onionChopped
 1 tbsp fresh gingerChopped
 1 tbsp fresh green hot peppersChopped
 ½ cup carrotsCut into julienned strips
 ½ cup green peas
 2 tbsp water
 1 tbsp raisins or cranberries (optional)
 salt to taste
 ¼ tsp garam masala
 1 tbsp lemon or lime juice
 8 almonds Roasted in microwave and crushed with a mortar

1

NOTE: Photo not fully accurate. This is variation of the same dish with slightly different ingredients. Working on a better one 🙂

Put vermicelli in a heat-proof bowl and pour boiling water over top until they are submerged. Allow to soak and set aside.

2

Heat oil in a pan, and add mustard seeds and sweet neem leaves. Cover the pan so the mustard seeds don't pop all over.
After the mustard pops, add chopped onions and fry at medium heat until golden, mixing in between.

3

Add chopped fresh ginger, hot peppers, and remaining vegetables and fry for a few seconds. Add water, reduce the heat, and cover with a lid. Steam in covered pan until the vegetables are softened.

4

Drain soaked vermicelli in a colander and add to the vegetable mix. Add raisins or cranberries (optional), salt, and garam masala and toss gently.

5

Cook covered and simmer on low for about 5 minutes.

6

Add chopped cilantro, lemon juice, and mix. Transfer to a serving dish and garnish with roasted, crushed almonds.

Ingredients

 1 cup roasted vermicelli or jave noodles (They come in roasted and un-roasted varieties)
 1 tbsp cooking oil
 ½ tsp mustard seeds (rai)
  cup onionChopped
 1 tbsp fresh gingerChopped
 1 tbsp fresh green hot peppersChopped
 ½ cup carrotsCut into julienned strips
 ½ cup green peas
 2 tbsp water
 1 tbsp raisins or cranberries (optional)
 salt to taste
 ¼ tsp garam masala
 1 tbsp lemon or lime juice
 8 almonds Roasted in microwave and crushed with a mortar

Directions

1

NOTE: Photo not fully accurate. This is variation of the same dish with slightly different ingredients. Working on a better one 🙂

Put vermicelli in a heat-proof bowl and pour boiling water over top until they are submerged. Allow to soak and set aside.

2

Heat oil in a pan, and add mustard seeds and sweet neem leaves. Cover the pan so the mustard seeds don't pop all over.
After the mustard pops, add chopped onions and fry at medium heat until golden, mixing in between.

3

Add chopped fresh ginger, hot peppers, and remaining vegetables and fry for a few seconds. Add water, reduce the heat, and cover with a lid. Steam in covered pan until the vegetables are softened.

4

Drain soaked vermicelli in a colander and add to the vegetable mix. Add raisins or cranberries (optional), salt, and garam masala and toss gently.

5

Cook covered and simmer on low for about 5 minutes.

6

Add chopped cilantro, lemon juice, and mix. Transfer to a serving dish and garnish with roasted, crushed almonds.

Savory Vermicelli (Namkeen Jave)

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