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Vermicelli Pulao

A light and nutritious quick meal with vermicelli/sevai/jave and mixed vegetables. Learn how to make Vermicelli Pulao. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Indian
Keyword: Easy Lunchbox Ideas, Sevai Pulao, Vegan, Vegetarian
Servings: 4
Author: Swati

Ingredients

  • 2 Cups Vermicelli
  • 1 Onion(medium)
  • 1 Cup Mixed vegetables (carrots, pea, corn, potatoes)
  • 1 Tomato
  • 1 tbsp Cumin Seeds/Jeera
  • 1/2 tsp Turmeric Powder
  • 1/2-1 tsp Red Chilli Powder
  • 1 tsp Garam Masala I do not add
  • 1 tbsp Desi Ghee/Good Vegetable Oil
  • Salt to taste

Instructions

  • In an non stick pan, dry roast vermicelli till light brown. when done, take out in a plate and keep aside to cool.
  • Finely chop onions and tomato. If adding potato, cut potato in small and thin pieces else these take time to cook or will be raw.
  • In another pan or same pan, add ghee in pan, when the ghee is warm enough add cumin seeds/jeera.
  • Once the seeds crackle, add finely chopped onions. When onions turn light pink, add chopped tomatoes.
  • Cook till tomatoes start turning soft. Add vegetables and saute for a minute. Add the spices and salt and mix well.
  • Add 1/2 Cup water, cover and cook the vegetables for a 2-3 minutes. 
  • Once the veggies are soft, add the roasted vermicelli mix well and add another 1/2 Cup water. 
  • Cover and cook on medium flame, till water dries up and  vermicelli. Do not over mix vermicelli as these will get sticky and mushy. Also, once done, cover and keep off flame for 3-4 minutes. 
  • fluff and serve with ketchup or chutney or just like that. 

Notes

Add finely chopped green chillies inplace of red chillies. I didn't had so skipped here and added red chilli powder.