When vermicelli is flavored with curry leaves, mustard seeds and cooked with vegetables it becomes a delicious and healthy breakfast or snack option, called vermicelli pulao. I missed mentioning it is also a very good option for kids’ tiffin. You have the choice of vegetables you want to add, I like peas and carrots for my Vermicelli Pulao Recipe.
Vermicelli Pulao is all about the vermicelli and vegetables. You can add the vegetables of your choice. There are different kinds of vermicelli available in the market. I always make sure to get the ones made up of semolina. You are however free to get any of your choices. Watch the quantity of water (the quantity of water might vary depending upon the quality of vermicelli used.) Other vermicelli based recipes on the blog are semiya upma, vermicelli kheer, etc. And when vermicelli kheer is taken to an altogether different level with more flavors, the distinct texture it becomes sheer khurma. Find its recipe here.
1. Roast vermicelli till golden brown.
2. In a pan heat 2 tbsp oil.
3. Add 1 tsp mustard seeds (raie). Let it crackle.
4. Add a few curry leaves. (I had curry leaves powder, so I added that).
5. Add 1 tbsp chana dal and let it cook till golden.
6. Add 1/2 cup chopped onion and 1 slit green chili.
7. Cook the onions till they turn pinkish.
8. Add 1 cup tomato pulp.
9. Cook till the oil oozes.
10. Add 1/2 cup chopped potato.
11. Add 1/2 cup green peas.
12. Add 1/2 cup chopped carrot. Cook the vegetable for a couple of minutes.
13. Add 2 cup water.
14. Add salt to taste.
15. Add 1 tsp red chili powder.
16. Add 1/4 tsp turmeric powder.
17. Let it boil.
18. Add the roasted vermicelli.
19. Cover the lid and let it simmer for 10 minutes or till cooked.
20. Garnish with a handful of coriander and juice of 1 lemon.
21. Bon appetit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Roast 1 cup vermicelli till golden brown.
2. In a pan heat 2 tbsp oil.
3. Add 1 tsp raie. Let it crackle.
4. Add few curry leaves. (I had curry leaves powder, so I added that)
5. Add 1 tbsp chana dal and let it cook till golden.
6. Add 1/2 cup chopped onion and 1 green chilli slit.
7. Cook the onions till they turn pinkish.
8. Add 1 cup tomato pulp.
9. Cook till the oil oozes.
10. Add 1/2 cup chopped potato.
11. Add 1/2 cup green peas.
12. Add 1/2 cup chopped carrot. Cook the vegetable for a couple of minutes.
13. Add 2 cup water.
14. Add salt to taste.
15. Add 1 tsp red chilli powder.
16. Add 1/4 tsp turmeric powder.
17. Let it boil.
18. Add the roasted vermicelli.
19. Cover the lid and let it simmer for 10 minutes or till cooked.
20. Garnish with handful of coriander and juice of 1 lemon.
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