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BM# 34: Week 4/ Day 3

Theme: Cooking from Sapana‘s blog

Dish: Semya Pulao (Vermicelli Pilaf)

It has been a busy day and I’m very late for the 3rd day post for BM# 34. I was busy prepping for the Thanksgiving party and also finishing up the necessary shopping. Weather was lousy today, gloomy, cold and rainy — totally uninspiring and dull.

I was planning to make one of Sapana’s Chole recipe. I had already soaked the chickpeas, but by the time we came back from shopping, we were starving and I didn’t have time to cook the beans and make the curry. Instead I made this quick to make Seviyan Pulao

I make semya pulao often, but the addition of tomato, garlic masala paste is new and added lot of flavor to the pulao. Also using carom seeds in tempering is a different element. It tasted great and we had a filling lunch.

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.

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11 thoughts on “Semya Pulao (Vermicelli Pilaf)”

  1. So tempting!! I have tried something similar with ragi vermicelli, hug addition ig ground tomato masala n Carrom seeds is totally new!!!

  2. I remember making this as well for another theme..quite interesting one when you want a change..hope you had a great thanksgiving day..

  3. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards, Semiya upma

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