breakfast · sevai · sevaiya · snack · vermicelli pulao

Sevaiya (vermicelli) Pulao

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-36452076-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })(); This pulao is as filling as rice pulao and yummy too.

You may have it as heavy breakfast/ brunch/ lunch or dinner.

Ingredients(serves 2)

2 cups vermicelli sevaiya
1/2 cup peas
1/2 cup sweet corn kernels
2 carrots cut into thin long pieces
1 chopped onion julienne style
1 yellow capsicum – medium size pieces
8 curry leaves (kadi patta)
1/4 cup Cashewnuts
1 tsp split Bengal gram (chana dal)
1/4th tsp rai (mustard seeds)


5 laung
2 inch long cinnamon stick
1/4 th tsp green elaichi powder
3 green chillies
2 tsp oil

Dry roast vermicelli in hot pan till it browns a little.Alternately, you can microwave for 90 seconds.

In a hot wok, add oil. When oil is hot, add rai, when it splutters, add kadi patta, chana dal and all masala ingredients and stir on low flame for 5 seconds. Add cashew nuts and fry for 10 seconds.

Add chopped onions and fry till it turns golder brown.

Add all vegetables and fry for 5 minutes. The vegetables should be left crunchy, should not be overcooked.

Add salt to taste.

Pour 2 1/2 cups of water and bring to boil. Take a little bit of that water in a spoon and check the salt. If its not enough, add some at this stage.

Simmer the flame and add roasted vermicelli. Mix well.

Cover and cook for 5 minutes on low flame.

Mix one more time and cover and cook for another 5 minutes.

Sevaiya pulao is ready!

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