Print Recipe
Semya Pulao (Vermicelli Pilaf) Yum
Semya Pulao (Vermicelli Pilaf)
Course breakfast
Cuisine south indian
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 cup Semya (I used MTR brand roasted vermicelli)
  • 1 Onion – medium, thinly sliced
  • 2 cups Mixed Vegetables (I used frozen mixed vegetables with green beans, carrots, green peas and corn)
  • 2 Tomatoes – medium
  • 2 ~ 3 chilies Green
  • 3 tbsps Cilantro – chopped
  • 1 Ginger
  • 2 cloves Garlic
  • 8 ~ 10 Curry leaves
  • 1 tsp seeds Carom
  • ½ tsp chili powder Red
  • ½ tsp Coriander Ground
  • ½ tsp Garam Masala
  • ¼ tsp Turmeric
  • to taste Salt
Course breakfast
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Semya (I used MTR brand roasted vermicelli)
  • 1 Onion – medium, thinly sliced
  • 2 cups Mixed Vegetables (I used frozen mixed vegetables with green beans, carrots, green peas and corn)
  • 2 Tomatoes – medium
  • 2 ~ 3 chilies Green
  • 3 tbsps Cilantro – chopped
  • 1 Ginger
  • 2 cloves Garlic
  • 8 ~ 10 Curry leaves
  • 1 tsp seeds Carom
  • ½ tsp chili powder Red
  • ½ tsp Coriander Ground
  • ½ tsp Garam Masala
  • ¼ tsp Turmeric
  • to taste Salt
Semya Pulao (Vermicelli Pilaf)
Instructions
  1. Grind tomatoes, green chilies, ginger, garlic and cilantro into a smooth paste. Set aside.
  2. If using regular vermicelli, dry roast vermicelli until golden. Set aside.
  3. Heat 1tbsp oil in a pan; add carom seeds and once the seeds start to splutter add the chopped onions and curry leaves. Cook until onions are translucent.
  4. Add mixed vegetables and cook until tender.
  5. Next add the ground paste, red chili powder, ground coriander, garam masala, turmeric and salt. Cook till the masala doesn’t smell raw anymore, about 4~5 minutes.
  6. Add 2 cups of water and bring to a boil.
  7. Add the roasted vermicelli and cook until water is absorbed and vermicelli is tender. Serve hot and enjoy!!
Recipe Notes

Lets check what my fellow marathoners have cooked today for BM# 34.

Share this Recipe
Powered by WP Ultimate Recipe