Coriander Vermicelli Pulao/Semia Pulao

vermicelli pulao final blog

I love pulaos using rice sticks (semia or sevai or vermicelli) and whenever I am short on time and need a quick and tasty lunch, instant rice sevai or vermicelli comes to my rescue to make a vegetable sevai pulao, ready in under 15 minutes.  Coriander vermicelli pulao is one such variation using fresh coriander leaves and coconut.

Vegetable semia/vermicelli pulao has always been in demand in our house; a nice change from rice pulao.  With just some chips or salad on the side, it is a very quick meal. I have even served it at parties!!

coriander vermicelli pulao1blog

Although I love cooking and can spend hours deciding and making different dishes from various cuisines, sometimes, I just want to make something quick and tasty.  Rice sticks always come in handy and I never fail to keep a packet of dried rice sticks or sevai in my pantry all the time. All it needs is soaking in hot water for a few minutes and the rice sticks are ready to be spiced and flavored any way you like!!  I have even mixed it with jaggery (brown sugar or unrefined sugar) and coconut and made a sweeter version which we love!!

Coriander vermicelli pulao is very versatile and easy to make with ingredients available in your pantry or refrigerator all the time: coriander leaves, coconut, green chillies and some vegetables and spices. The lovely green color of the pulao gives it a very appetizing royal look and coconut imparts a distinct sweet flavor.  Green chillies used can be adjusted to your spice level and vegetables can vary according to what you have in your refrigerator.

coriander vermicelli pulao blog

This tasty pulao is ready in 3 quick steps: soak and drain the rice sticks, grind the coriander-coconut paste and mix both with spices and vegetables!!

You can try my other quick rice dishes which are ready in a jiffy: Ven pongal/khara pongal, jhatpat vegetable pulao, satvik vegetable pulao, bisibele bath, tawa pulao and quick vegetable fried rice.

Step-by-step method:

  • Take the required quantity of rice vermicelli in a bowl.

dry rice sticks

  • Soak them in just enough hot water to cover it fully.  Keep aside for 3 to 4 minutes.

rice sticks in water

  • Drain and keep aside.

soaked and drained rice sticks

  • In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chillies and garlic to a fine paste.
  • Keep all the ingredients ready. ingredients
  • Take a large deep saucepan or kadai.  Heat the oil and add the dry spices (cloves, bayleaf, 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.

onion in spices

  • Stir in the vegetables and saute for a few minutes till they are slightly cooked.

added vegetables

  • Add the coconut paste and mix well.

after adding chutney

 

  • Sauté on medium high, stirring often till almost dry and the spices have fried well.

sauted chutney

  • Add the garam masala powder,  soaked and drained rice sticks and salt, mix gently.
  • Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.

vermicelli mixed

  • Cover and cook on low heat for about 2 minutes more.
  • Remove to a serving dish and serve hot with potato chips, salad and boondi raita or any raitha.
Coriander Vermicelli Pulao
Serves 3
Coriander vermicelli pulao is a spicy, coriander flavored rice vermicelli pulao, fragrant with aromatic Indian spices and tinged with the sweetness of coconut and crunch of vegetables; ideal for a quick lunch or a main dish for any party!!
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246 calories
24 g
0 g
16 g
4 g
2 g
160 g
106 g
8 g
0 g
13 g
Nutrition Facts
Serving Size
160g
Servings
3
Amount Per Serving
Calories 246
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 106mg
4%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
16%
Sugars 8g
Protein 4g
Vitamin A
86%
Vitamin C
237%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 packet rice vermicelli sticks (I used 500 gm Concord Brand Rice Sevai)
  2. 1 bunch coriander leaves
  3. 3 to 4 green chillies (depending upon how spicy you want)
  4. 3 tablespoons grated coconut
  5. 2 cloves of garlic
  6. ½ cup sliced red onions
  7. ½ cup chopped carrots
  8. ½ cup green peas, fresh or frozen
  9. 2 to 3 cloves
  10. 1 large bay leaf
  11. 1 green cardamom
  12. 1 star anise
  13. ½ teaspoon garam masala powder
  14. Salt to taste
  15. 3 tablespoons oil
Instructions
  1. Soak the rice sticks in just enough hot water to cover it fully. Keep aside for 3 to 4 minutes.
  2. Drain and keep aside.
  3. In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chillies and garlic to a fine paste. Keep aside.
  4. Take a large deep saucepan or kadai. Heat the oil and add the dry spices (cloves, bayleaf, cardamom and star anise). Saute till it emanates a good aroma, takes a few seconds.
  5. Add the sliced onions and fry on medium till soft and light golden brown.
  6. Stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well.
  7. Add the garam masala powder, soaked and drained rice sticks and salt mix gently.
  8. Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.
  9. Close and heat on low for about 2 minutes more.
  10. Remove and serve hot with potato chips and a salad and boondi raita or any raitha.
beta
calories
246
fat
16g
protein
4g
carbs
24g
more
Curry and Vanilla http://www.curryandvanilla.com/

3 comments

    • curryandvanilla says:

      Thank you so much Vidhya!! Rice sticks are so versatile; you can make different pulaos and even sweets (with jaggery and coconut) with them!!

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