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.
Semya Pulao (Vermicelli Pilaf)
- 1 Onion - medium, thinly sliced
- 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
- Grind tomatoes, green chilies, ginger, garlic and cilantro into a smooth paste. Set aside.
- If using regular vermicelli, dry roast vermicelli until golden. Set aside.
- 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.
- Add mixed vegetables and cook until tender.
- 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.
- Add 2 cups of water and bring to a boil.
- Add the roasted vermicelli and cook until water is absorbed and vermicelli is tender. Serve hot and enjoy!!