Spinach Vermicelli Pulao Recipe

Spinach Vermicelli Pulao Recipe

Rice and Pulao Varieties

I wanted to try a different vermicelli pulao, I ended up making this spinach one. It was really yummy and I become a big fan of it now. This vermicelli can be made in two different ways, either make your own spinach paste or buy ready-made spinach vermicelli which is available in the market. My first try was I got this MTR Spinach vermicelli packet and used it to see the taste and outcome. I added a bit of vegetable like carrot and green peas. My all-time favorites. It didn’t disappoint me.


  1. Spinach Vermicelli pack – 1 (180 gms)
  2. Seasoning Items (mustard seeds, chana dal, urad dal, and cumin seeds) – 1 tsp
  3. Oil – 3 tbsp
  4. Onion – 1 medium-sized (finely chopped)
  5. Curry leaves and Coriander leaves – few
  6. Cashew nuts – 5 to 6 split pieces
  7. Carrot – 1 medium-sized (finely chopped)
  8. Green peas – 1/2 cup (optional)
  9. Salt, Turmeric and Chili powder – 1 tbsp


Get the Ingredients ready.

Boil 2 cups of water in a wide pan. Once the water starts boiling, add 1 tsp of salt and 1 tbsp of oil into that Stir well and add vermicelli into that. Mix everything well. Leave it to boil around for 2 to 3 minutes.

Once the spinach vermicelli is ready, drain the water and transfer that into a wide vessel.

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.

Add veggies into the spice mixture and saute everything well. Add salt, turmeric and Chili powder into that and mix well.

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.

Spinach Vermicelli Pulao Recipe
Spinach Vermicelli Pulao Recipe

Yummy and Healthy Spinach Vermicelli pulao is ready to serve.

Happy Cooking 🙂

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