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Vegetable Vermicelli Pulao

2 cups vermicelli (I used the MTR brand)
1 sprig of curry leaves
1 tsp mustard seeds
1/2 tsp grated ginger
1/2 tsp ground turmeric
1 tsp garam masala
1 carrot, diced small
1 medium potato, diced small
1/4 cup peas, fresh or frozen
1 tsp salt, or to taste
3 cups boiling water
2 tbsp oil
1 tbsp lemon juice (optional)

Method:


Add 1 tbsp oil to a pan, and saute the dry vermicelli until a light brown colour. Keep aside.


In a pot, heat the remaining oil, and add the curry leaves and mustard seeds.


When the mustard seeds pop (takes around 10 - 30 seconds), add the diced carrot, potato, peas, turmeric, garam masala and grated ginger. Fry for a minute or two, stirring constantly, until well mixed. 


Now add the vermicelli and salt to the pot, stir together, and fry for another minute. Add the boiling water, and cover the pot with a tight fitting lid.


Cook for 8 - 12 minutes, until the vermicelli is cooked and soft. Open the lid, and fluff up the pulao with a fork before serving.


Sprinkle over 1 tbsp lemon juice, if you like.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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