VIJAYA'S RECIPES

VERMICELLI PULAO

Ingredients

Bambino Vermicelli (Sevai)       :        1 Cup

Mustard Seeds                        :        1 tsp

Curry Leaves (Kadipatta)          :        10 to 15

Onion                                     :        1 finely cut lengthwise

Green Chillies                          :        4

Cabbage                                 :        100 gms finely cut lengthwise

Carrot                                    :        1 small

Capscicum (Shimla Mirch)        :        1

Tomato                                  :        1 (De-seed & cut lengthwise

Green Peas                             :        ½ cup

Turmeric                                :        1 tsp

Salt                                       :        as per taste

Oil                                        :        4 tbsp

Method:

1)   Dry roast Vermicelli in a pan for 8 to 10 mins till it turns golden brown .   

2)   In a big Vessel take 4 cups of water, add 1 tsp oil & 1 tsp salt and bring it to boil, then add roasted Vermicelli & cook till it becomes translucent or  80% cooked. Strain this Boiled Vermicelli with the help of a strainer or you can also use a collander and remove all water.  Add 2 tsp of Oil to the Vermicelli mix well and keep it aside and cover it so that they don’t get dried.

3)   Heat Oil in a Pan & add Mustard seeds, Curry Leaves, Onions. Saute onions for  2 minutes, then add Green Chillies, Capsicum, Cabbage, Carrot, Green Peas , Tomatoes, Cover the pan & cook for 7 to 8 mins till all the vegetables or cooked or Stir fry all the vegetables then add Turmeric, Salt as per taste. Mix well and then add boiled Vermicelli. Mix well & cover the pan  and cook for 2 mins. Garnish with Coriander.

4)   Sevai Pulao (Vermicelli Pulao) is ready to serve.

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