Tuesday, 19 May 2015

Pudina Peas Vermicelli Pulao !



If you are bored of the regular semiya upma (vermicelli upma) do try this simple and flavorful pulao. I usually make this with rice but just wanted to try something different with vermicelli and made this for dinner. People who like both peas and mint will enjoy this dish for sure. 
This is a no onion and no garlic dish , and you can add those two if you prefer. 
Feel free to add any veggies of your choice too .



INGREDIENTS (No Onion No Garlic Recipe)
English
English
Tamil
Telulgu
Hindi
Quantity
Vermicelli
Semiya
Semiya
Sevaiyan
1 cup
Green Peas
Pachai Patani
Batani
Matar
1/2 cup
Oil
Ennai
Nune
Thel
1 tbsp + 1 tbsp
Cardamom
Elakai
Yelakalu
Elachi
3 Nos
Bay Leaf
Biriyani Ilai
Biriyani Aaku
Tej Patha
1 No
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Salt
Uppu
Uppu
Namak
As Needed
Capsicum (preferably not green)
1/2 cup
To Grind
Mint Leaves
Pudina
Pudina
Pudina
a handful
Coriander
Kothamalli
Kothimeera
Dhaniya Patha
little
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
6 - 7 Nos
Cloves
Lavangam
Lavagam
Laung
6 Nos
Cinnamon
Pattai
Dalchini Chekka
Dalchini
2 pieces
Fennel Seeds
Sombu
Sompu
Saunf
1 tsp
Ginger
Inji
Allam
Adrak
1 inch piece


STEPS

  • Grind together pudina, coriander , greenchillis, spices to a smooth paste. 
  • In  a pan heat some oil and add the vermicelli to it.


  • Fry the vermicelli well so that it is drenched in oil and roasted nicely to get a non sticky pulao.
  • A few browning here and there is ok. Once roasted transfer to a plate and keep it aside. 
  • Now add oil and once hot add the cardamom and bay leaf.


  • Add cumin seeds and once they aren fried  add the peppers and saute them well.
  • Then add fresh or frozen peas and saute for a minute. 
  • Now add water and the ground mint paste to it.
  • I dont prefer sauting the mint paste here before adding water as I do not want to overcook it and turn it black. I wanted to retain the fresh mint flavor in the pulao , so i added the paste after adding water.You can saute it in oil and then add water too.

  • Sprinkle some garam masala, required salt and then add the roasted vermicelli to it.
  • Mix well and let it cook open until most of the water is absorbed by the vermicelli.


  • Cook it further in medium flame until the vermicelli is almost cooked and the close it with a lid and reduce the flame to low. 
  • This helps to cook the vermicelli slowly at the final stage and prevent sticking to each other. 
  • After keeping them in low flame for 3 - 4 minutes, turn off stove. Do not mix with a ladle immediately.
  • Give some time for any vermicelli dish before digging the ladle in it so that you get the non sticky vermicelli dish.


  • Serve with any raita of your choice. 
  • You can do the same dish with basmati rice instead of vermicelli.
  • Adjust the amount of green chillis according to your taste buds.


With Love,


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