Vermicelli Vegetable Pulao is a savory dish made with thin vermicelli noodles and an assortment of colorful vegetables, all cooked together with aromatic spices. It’s a quick and flavorful one-pot meal where roasted vermicelli is sautéed with mustard seeds, cumin, onions, garlic, ginger, and a mix of diced carrots, capsicum, peas, beans, and potatoes. Seasoned with turmeric, garam masala, and cooked in vegetable broth or water, it’s a delightful dish that’s both satisfying and nutritious. Garnished with fresh coriander, it’s a perfect balance of textures and flavors, offering a comforting and delicious dining experience.
Here’s a detailed recipe for Vermicelli Vegetable Pulao:
Ingredients:
- 1 cup vermicelli (thin)
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, finely chopped (adjust according to spice preference)
- 1 carrot, diced
- 1 small capsicum (bell pepper), diced
- 1/2 cup peas (fresh or frozen)
- 1/4 cup beans, chopped
- 1 small potato, diced
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala or curry powder
- 2 cups water or vegetable broth
- Fresh coriander leaves, chopped for garnish
- Lemon wedges (optional)
Instructions:
- Preparation:
- Heat a pan on medium heat. Dry roast the vermicelli until it turns golden brown. Keep it aside.
- In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Then add cumin seeds and sauté for a few seconds until they start to sizzle.
- Sautéing Vegetables:
- Add chopped onions and sauté until they turn translucent.
- Stir in minced garlic, ginger, and green chili. Sauté for a minute until the raw aroma disappears.
- Add diced carrots, capsicum, peas, beans, and potatoes. Mix well and cook for 2-3 minutes.
- Seasoning and Cooking:
- Season with salt, turmeric powder, and garam masala or curry powder. Mix the spices evenly with the vegetables.
- Pour water or vegetable broth into the pan. Bring it to a boil.
- Cooking Vermicelli:
- Once the water is boiling, add the roasted vermicelli to the pan. Stir gently to combine everything.
- Reduce the heat to low, cover the pan with a lid, and let it simmer for about 8-10 minutes or until the vermicelli is cooked and the water is absorbed. Keep an eye on it to prevent sticking to the bottom. If needed, add more water in small quantities.
- Final Touch:
- Once the vermicelli is cooked and the vegetables are tender, turn off the heat.
- Garnish with freshly chopped coriander leaves.
- Serve hot with lemon wedges on the side for an extra tangy flavor if desired.
This Vermicelli Vegetable Pulao is a delightful and flavorful dish that can be enjoyed as a main course or a side dish. Adjust the vegetables and spices according to your taste preferences. Enjoy your meal!
