Vermicelli Tomato Pulao

Published On November 15, 2017
In Article
By Sandhya Harsh
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Prep Time
7 minutes
Cook Time
8 minutes
Difficulty Level
Intermediate

Ingredients

Vermicelli/semiya noodles - 2 cups
Tomatoes (chopped and pureed) - 2
Green capsicum (cut into long juliennes, you may also use red and yellow bell peppers) - 2
Onions (cut into long thin slices) - 2
Cabbage (Chopped into thin long shreds) - 1/2 cup
Spring onion greens (finely chopped) - 1 cup
Salt - to taste
Red chilli powder - 2/3 teaspoon
Garam masala - 1/2 teaspoon
Chat masala - 1/2 teaspoon
Maggie masala powder - 1/2 teaspoon
Ghee/Oil - 1 and 1/2 teaspoon
Jeera/Cumin - 1/2 teaspoon
Heeng/Asafoetida - a pinch
Curry leaves - few leaves
Ginger, garlic paste - 1/2 teaspoon
Tomato sauce - 1 tablespoon
Red/Green chilli sauce - 1 teaspoon(optional)

Instructions

Heat 1/2 teaspoon oil/ghee in a wok. Roast vermicelli to golden brown on medium flame. Remove it to a plate.
Heat remaining 1 teaspoon oil/ghee in the same wok. When hot, add heeng, jeera, curry leaves and let them crackle.
Add ginger, garlic paste and saute. Add onion slices and saute.
Add cabbage, capsicum to it and stir fry on high flame. Add spring onions and toss everything.
Add tomato puree, red/green chilli sauce along with normal tomato sauce. Stir for couple of minutes.
Add salt, red chilli powder, garam masala, chat masala and maggie masala powder. Mix all and stir-fry for a minute.
Add 4 cups of water to it. When it starts boiling, add roasted vermicelli. Mix lightly and cook on medium flame with lid covered.
After 4 to 5 minutes, when the water is evaporated and the vermicelli is soft and fluffy, turn off the flame. Cover lid and set aside for 3 to 4 minutes.
Garnish with finely chopped spring onion greens and coriander.
Vermicelli tomato pulao is ready to be served.

Servings : 3
Ready in : 15 minutes
Recipe Type : Breakfast, Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.