The exciting noodle-like appearance of vermicelli really works in favour of the Sevaiyan Pulao, making it a hot favourite with kids. Kids love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the Sevaiyan Pulao not only visually appealing but a real treat to the taste buds too! It is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours. Also pack a few Hariyali Soya Puris for a crispy munch along with the Sevaiyan Pulao.
|Semolina vermicelli||1 Cup (16 tbs)|
|Ghee||1 1/2 Teaspoon|
|Cumin seeds||1/2 Teaspoon ((jeera))|
|Clove||1 ((laung /lavang))|
|Cinnamon stick||1 Small ((dalchini))|
|Green peas||1/4 Cup (4 tbs)|
|Grated carrot||1/4 Cup (4 tbs)|
|Chilli powder||1/2 Teaspoon|
|Turmeric powder||1/4 Teaspoon ((haldi))|
|Garam masala||1/2 Teaspoon|
|Lemon juice||1 Teaspoon|
1.Heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside.
2.Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds.
3.Add the green peas and carrot and sauté on a medium flame for another 2 minutes.
4.Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds.
5.Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
6.Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
7.Add the lemon juice and mix well.
8.Discard the cinnamon, clove and cardamom.
9.Serve and enjoy!
9.Serve immediately with coconut chutney.