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Yay! Its been 3 1/2 months after i got back to blogging and its my 50 th post today. Though i want to be more active, I guess its not a bad start. Just loving this space of mine, cooking, clicking, writing…and pretty much everything about it.
Today i would like to share a recipe for Vermicelli (aka Semiya) Pulav. The procedure is quite similar to a regular vegetable pulav. Its a one pot meal, which can be whipped up in 30 minutes or less and cleanup is a breeze. Cucumber raita compliments this pulav very well.
When you have friends over and want to make something quick, this pulav comes to the rescue. If you dont have the time to prep the veggies, even frozen vegetable works..
- Vermicelli (Semiya)- 2 cups
- Green beans, carrot, peas, corn – total of 1 1/2 to 2 cups
- Green chilly- 4 chopped fine (adjust acc to your spice level)
- Medium onion -1 chopped
- Ginger garlic paste- 1/2 tsp
- Cardamom pods- 5
- Cloves- 5
- Cinnamon- 1/2 inch sticks two
- Bay leaves- 2
- Coriander powder- 1/2 to 3/4th tsp
- Fresh or dry coconut powder- 1 tbsp
- Few coriander and mint leaves chopped
- Oil- 3 tbsps
- Salt to taste
- Lemon juice to taste
- Take the vermicelli in a large wide skillet and fry them for few minutes. It should have a pale brown color on them. Remove and keep on the side.
- In the same skillet add the oil, when it gets hot add bay leaves, cloves, cinnamon and cardamom. For for few seconds.
- Then add the green chilly and onion. Cook for few minutes till onion gets little soft.
- Now add the ginger garlic paste. Fry for few seconds.
- Add the veggies and some salt. Mix and close the lid. Cook for ten minutes till the vegetable gets soft.
- Add the coriander powder and mix.
- Add 3 cups of water and necessary salt. Let it come to a boil.
- Now add the vermicelli, chopped mint and coriander. Cook in the medium heat till all the water is evaporated.
- Finally add the coconut and lemon juice. Turn off the heat.
- Let sit for few minutes before serving.
Serve the Vermicelli Pulav with the cooling Cucumber Raita.