Coriander Semiya Recipe - Vermicelli Pulao
Coriander Semiya is a spicy, coriander flavored rice vermicelli pulao, fragrant with aromatic spices and tinged with the sweetness of coconut. It is a perfect dish for your breakfast.
Coriander Semiya is a spicy, coriander flavored rice vermicelli pulao, fragrant with aromatic spices and tinged with the sweetness of coconut (for the south Indian flavor) and crunch of vegetables; ideal for a quick lunch or a main dish for any party.
It is an easy recipe to make and this you can even pack for your kid's lunch box. It is light on the stomach and tastes delicious when served with any raita.
If you like this recipe, you can also try other Semiya Recipes such as
- 1/2 cup Rice Vermicelli Noodles (Thin)
- 1 cup Coriander (Dhania) Leaves
- 4 Green Chillies , (depending upon how spicy you want)
- 3 tablespoons Fresh coconut , grated
- 2 cloves Garlic
- 1/2 cup Red onion , sliced
- 1/2 cup Carrots (Gajjar) , chopped
- 1/2 cup Green peas (Matar) , fresh or frozen
- 3 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 Star anise
- 1/2 teaspoon Garam masala powder
- Salt , to taste
- 3 tablespoons Sunflower Oil
How to make Coriander Semiya Recipe - Vermicelli Pulao
To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully. Keep aside for 3 to 4 minutes. Drain and keep aside.
In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chilies and garlic to a fine paste. Keep it aside.
Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise). Saute till it emanates a good aroma, takes a few seconds.
Add the sliced onions and fry on medium till soft and light golden brown. Next, add in the carrots, green peas and cook till the carrots become soft.
Once the carrots become soft, stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well.
Add the garam masala powder, soaked and drained rice sticks and salt. Mix everything nicey.
Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.
Close and heat on low for about 2 minutes more. Remove and serve hot with potato chips and a salad and boondi raita or any raitha.
Coriander Semiya Recipe - Vermicelli Pulao is part of the Recipe Contest: South Indian Cooking