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Vermicelli Pulav

madhurasrecipe's picture
Boiled rice Sevai cooked in Indian style Veg Pulao. You may call it Indian version of noodles or desi noodles. :) Very simple and zatpat recipe, yet a very comfort food. Kids favorite and great to carry for lunch in tiffin-box!
  Sevai 2 Cup (32 tbs) (Rice Sevai)
  Oil 3 Teaspoon
  Sliced green pepper 1⁄2 Cup (8 tbs)
  Onion 1⁄2 Medium, sliced
  Green peas 1⁄2 Cup (8 tbs)
  Grated carrots 1⁄2 Cup (8 tbs)
  Green beans 1⁄4 Cup (4 tbs)
  Grated ginger 1 Teaspoon
  Green chili 1 Medium, chopped
  Salt To Taste
  Clove 4
  Black peppercorns 4
  Bay leaves 2 Medium
  Cinnamon 1 Inch

Boil Rice Sevai for 3 mts and drain excess water from it.
Heat oil in a pan and add cumin seeds, whole garam masala and onion. Saute onion till it gets translucent.
Add green chillies and grated ginger, saute for a while.
Add vegetables and mix, sprinkles some salt, cover and cook for 5 mts.
Add boiled sevai, salt, mix, cover and cook for 2 mts on low flame.
Serve with Raita, pickle or chutney!

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Indian Sevai Pulav
Pulav, the common seasoned rice preparation of South Asia is made with different variations these days. Here is a recipe by chef Madhura to make Vermicelli Pulav in quick and easy steps reprising the taste and feel of noodles. Good for lunch snacking!

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 349 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 0.54 g2.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 110.6 mg4.6%

Total Carbohydrates 63 g20.9%

Dietary Fiber 5.5 g22%

Sugars 5.9 g

Protein 11 g22%

Vitamin A 4.6% Vitamin C 36.4%

Calcium 2.4% Iron 11.1%

*Based on a 2000 Calorie diet

Vermicelli Pulav Recipe Video, Indian Sevai Pulav