Vermicelli Pulao is very similar to Rice Pulao, instead, Rice was roasted vermicelli is added with veggies. It’s a low-calorie food. This is perfect for a lunch box and suitable for breakfast when multiple dishes required. Different ways are there to make this, I follow my mom’s recipe. In this way, the vermicelli comes out very well and non-sticky.
The Nutritional breakdown per serving,
- Calories – 187.7
- Total Fat – 3.6 g
- Total Carbohydrates – 32.6 g
- Dietary Fiber – 2.1 g
- Protein – 5.5 g
The above-mentioned values are approximate and referred from different web pages.
- Roasted / Plain Vermicelli – 180 g (2 people serving)
- Onion – 1 medium size (finely chopped)
- Green Peas – 1 cup
- Carrot – 1 medium size (finely chopped)
- Beans – 4 to 5 (finely chopped)
- Curry leaves & Coriander leaves – few
- Cashew nuts – 5 to 6 split ones
- Oil – 2 to 3 tbsps
- Salt, Turmeric and Chili powder – 1 tbsp
- Green Chili – 2 (optional)
- Mustard seeds, urad, and chana dal – 1 tbsp
Get the Ingredients ready. Boil 2 cups of water in a wide pan.
Take another wide pan and add oil into that. Once the oil gets heated, add mustard seeds, urad dal, chana dal, cashew nuts into that and roast everything well.
After two minutes, add onion and curry leaves into that and saute well.
Meanwhile, once the water starts boiling, add 1 tsp of salt and 1 tbsp of oil into that Stir well and add roasted vermicelli into that. Mix everything well. Leave it to boil around for 2 to 3 minutes.
Add veggies into the spice mixture and saute everything well. Add salt, turmeric and Chili powder into that and mix well.
Once the vermicelli is ready, drain the water and transfer that into a wide vessel.
Once the veggies are cooked, add the vermicelli into that and mix everything well.
Once everything blends well. Transfer the pulao into a container and garnish with coriander leaves.
Yummy Vermicelli pulao is ready to serve. Happy Cooking 🙂