Semiya (Vermicelli) Pudina Pulav – Vermicelli Stir-Fry

Does it feel like you just can’t think of any new breakfast recipes at all? It happens to me so often. I try out a ton of different dishes when I am in the mood to cook, but on some other days, I just can’t seem to decide on anything to cook! So I have now put together a bunch of go-to recipes for those days that I am cranky. These recipes look fancy, taste great and are absolutely easy to put together. Ok, I need to stop mentally ticking off a bunch of check boxes and feeling happy about how this semiya recipe is so perfect for a weekend breakfast! You get my point, right?

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Vermicelli or Semiya is a great way to start your day. You get a whole wheat version of the semiya which is absolutely healthy. Throw in some vegetables and you end up with a lip-smacking healthy breakfast that everyone is going to love 🙂 I have added pudina and made this dish into a pulav. A slightly different take on the regular semiya we have for breakfast. Well, this way I can have leftovers for lunch or dinner 🙂

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If you have never cooked with semiya, don’t get intimidated! It is as easy as cooking noodles. You only need to follow a few simple steps to ensure the vermicelli doesn’t become sticky. That’s it. And you are good to go!

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Semiya Pudina Pulav
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Traditional semiya breakfast made into a delicious pulav

Servings: 3
Ingredients
  • 150 grams carrots
  • 150 grams knolkhol
  • 100 grams green peas
  • 1 capsicum
  • 2 cups vermecilli (roasted)
  • 1 onion (small)
  • 3 cloves garlic
  • 1 inch ginger
  • 1 bunch mint leaves (pudina)
  • 1/2 bunch coriander leaves
  • 4 red chillies
  • 2 tbsp coconut
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds (saunf)
  • 2 tbsp oil
  • salt (to taste)
Instructions
  1. Chop the carrots, knolkhol and capsicum finely. Prep the green peas as well.

  2. Take the mint leaves, coriander leaves, red chillies, onion (chopped coarsely), garlic, ginger, 1/2 tsp cumin seeds, 1/2 tsp saunf and the grated coconut in a mixer and blend well into a smooth paste with a little water.

  3. In a large saucepan, heat 1 tbsp oil. Add the mustard seeds to it and let it crackle. Add the chopped capsicum to the pan and saute well. Add the chopped carrots, knolkhol and green peas as well. Add the blended mixture to the pan as well. Add some salt and water and let the veggies cook well.

  4. Once the veggies are cooked, add the roasted vermecilli or semiya to the  pan. Mix everything well. Add a little water at the time and cook the semiya. Be careful to not add a lot of water as the pulav will get soggy. 

  5. Once the semiya is cooked, add 1-2 tbsp oil to the semiya. Gently mix everything together and serve this semiya pulav hot with some yogurt on the side.

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