Mango Vermicelli

2 cups Vermicelli or Rice noodles
1 raw green mango
1 green chili
1-2 dry red chilli
handful of nuts: peanuts and cashews
1 tsp channa dal (yellow gram)
1tsp urad dal (white gram)
1tsp mustard seeds
1/2 tsp turmeric
pinch of asofetida
salt to taste
curry leaves

Peel green mango and chop into pieces and puree in a food processor and set aside.

Bring 3-4 cups of water to a boil. Add some oil, salt to taste and turmeric and toss in the vermicelli until the noodles soften. Remove from flame and drain any excess water.

Heat some oil (about 2 tbsp) in a pan. Add asofetida, red chilli, chana dal, urad dal, nuts and mustard seeds. Fry till lightly brown. Slice the green chilli and add. Add a few fresh curry leaves. Continue frying for a minute. Transfer to a large pan and mix the vermicelli and the mango puree.


Recipe thanks to Anantha, my sister and my Mom.


  • The same recipe can be used with rice, poha (flattened rice), or ground rice. Rice and ground rice should be cooked normally as per directions. Poha does not need cooking. Add poha to water for a few seconds. Squeeze out the water and transfer the softened poha to another bowl. Leaving it for too long in water will make it mushy.
  • Lemon juice can be replaced for mango
  • Tamarind juice can be used as well with rice. Goes well with rice, ground rice or poha. But usually needs to be cooked till it thickens before adding to the rice.

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