Semya Pulao (Vermicelli Pilaf)

BM# 34: Week 4/ Day 3
Theme: Cooking from Sapana's blog
Dish: Semya Pulao (Vermicelli Pilaf)

It has been a busy day and I'm very late for the 3rd day post for BM# 34. I was busy prepping for the Thanksgiving party and also finishing up the necessary shopping. Weather was lousy today, gloomy, cold and rainy -- totally uninspiring and dull.

I was planning to make one of Sapana's Chole recipe. I had already soaked the chickpeas, but by the time we came back from shopping, we were starving and I didn't have time to cook the beans and make the curry. Instead I made this quick to make Seviyan Pulao. 

I make semya pulao often, but the addition of tomato, garlic masala paste is new and added lot of flavor to the pulao. Also using carom seeds in tempering is a different element. It tasted great and we had a filling lunch.

Ingredients: Serves 2~3

Semya (I used MTR brand roasted vermicelli) - 1cup
Onion - 1medium, thinly sliced
Mixed Vegetables - 2cups (I used frozen mixed vegetables with green beans, carrots, green peas and corn)
Tomatoes - 2 medium
Green chilies - 2~3
Cilantro - 3tbsp, chopped
Ginger - 1" piece
Garlic - 2cloves
Curry leaves - 8~10
Carom seeds - 1tsp
Red chili powder - ½tsp
Ground Coriander - ½tsp
Garam Masala - ½tsp
Turmeric - ¼tsp
Salt - to taste

Method:

• Grind tomatoes, green chilies, ginger, garlic and cilantro into a smooth paste. Set aside.
• If using regular vermicelli, dry roast vermicelli until golden. Set aside.
• Heat 1tbsp oil in a pan; add carom seeds and once the seeds start to splutter add the chopped onions and curry leaves. Cook until onions are translucent.
• Add mixed vegetables and cook until tender. 
• Next add the ground paste, red chili powder, ground coriander, garam masala, turmeric and salt. Cook till the masala doesn't smell raw anymore, about 4~5 minutes.
• Add 2 cups of water and bring to a boil. 
• Add the roasted vermicelli and cook until water is absorbed and vermicelli is tender. Serve hot and enjoy!!

Lets check what my fellow marathoners have cooked today for BM# 34.