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pudina semiya

Pudina Semiya (Vermicelli in Mint Sauce)

Shikha | My Food Veda
Pudina semiya is a very healthy and light recipe made with vermicelli, mint leaves and coriander leaves sauce. Plus, it's a vegan recipe.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Indian
Servings 2 persons
Calories 597 kcal


  • A blender
  • A deep pan


  • 2 cups Vermicelli
  • 1/2 cup Mint leaves or pudina
  • 1/4 cup Coriander leaves or dhaniya
  • 1 Green chilli
  • 1 inch Ginger
  • 2 cloves Garlic
  • 1 Onion (roughly chopped)
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 2 tbsp Raw peanuts
  • Salt (as per taste)


  • Put mint leaves, coriander leaves, ginger, garlic, green chilli and salt in a grinder and make a coarse paste. Add little water if required as it should look like a sauce.
  • Heat oil in a pan and add mustard seeds.
  • Keep the flame on low and add raw peanuts. Roast till it becomes golden brown.
  • Now, add vermicelli, mint paste and a little salt. Remember that you already put salt in the paste so add it accordingly.
  • Add 1 1/2 cup of water, close the lid and let it simmer till the water vapourised completely. Stir occasionally and if the vermicelli is already cooked but water is still there, remove the lid and cook for few minutes in the pan without a lid so that it?ll become dry without vermicelli becoming overcooked.
  • Serve hot.


Calories: 597kcalCarbohydrates: 93.2gProtein: 28.3gFat: 17.7gSaturated Fat: 2.8gSodium: 952mgPotassium: 2769mgFiber: 41gSugar: 2.7gCalcium: 1121mgIron: 68mg
Keyword mint recipe, mint vermicelli, pudina recipe, pudina shavige, vegan, vermicelli recipe
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