Coriander Semiya (Vermicelli Pulao) Recipe
This delightful Coriander Semiya (Vermicelli Pulao) recipe is a flavorful and quick dish that combines the vibrant taste of fresh coriander, coconut, and an aromatic blend of spices. Perfect for a light dinner or lunch, this recipe brings together South Indian flavors in a simple yet satisfying way. Serve it with a refreshing raita and crunchy potato chips for a wholesome meal that can be prepared in under 30 minutes!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice Vermicelli Noodles (Thin) | 1/2 cup |
| Coriander (Dhania) Leaves | 1 cup |
| Green Chillies (adjust to taste) | 4 |
| Fresh Coconut (grated) | 3 tablespoons |
| Garlic Cloves | 2 |
| Red Onion (sliced) | 1/2 cup |
| Carrots (chopped) | 1/2 cup |
| Green Peas (fresh or frozen) | 1/2 cup |
| Cloves (Laung) | 3 |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 1 |
| Star Anise | 1 |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | 3 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 30g |
| Protein | 4g |
| Fat | 8g |
| Fiber | 5g |
| Sodium | 400mg |
| Potassium | 250mg |
| Vitamin A | 1200 IU |
| Vitamin C | 25mg |
| Iron | 1.8mg |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the Vermicelli | Begin by soaking the rice vermicelli noodles in just enough hot water to cover them completely. Let them soak for about 3 to 4 minutes until they soften. Drain and set aside. |
| 2. Make the Coriander Paste | In a blender, combine the coarsely chopped coriander leaves, grated fresh coconut, green chilies, and garlic cloves. Blend until you have a smooth, fine paste. Set this aside. |
| 3. Sauté the Aromatic Spices | Heat the sunflower oil in a heavy-bottomed pan. Add the whole spices—cloves, bay leaf, cardamom pods, and star anise—and sauté them for a few seconds until they release their fragrant aroma. |
| 4. Cook the Vegetables | Add the sliced red onions to the pan and fry on medium heat until they turn soft and light golden brown. Stir in the chopped carrots and green peas, and cook until the carrots become tender. |
| 5. Add the Coriander Paste | Once the vegetables are cooked, stir in the coriander-coconut paste. Sauté this mixture over medium-high heat, stirring frequently until the paste is nearly dry and the spices are well roasted. |
| 6. Mix in the Vermicelli | Add the garam masala powder, soaked and drained vermicelli, and salt to the pan. Mix everything thoroughly, ensuring the vermicelli is evenly coated with the coriander paste and spices. |
| 7. Final Cooking | Keep stirring the mixture on medium heat for a couple of minutes to heat the vermicelli through. Then, cover the pan, reduce the heat to low, and let it cook for another 2 minutes. |
| 8. Serve | Remove from the heat and serve the Coriander Semiya hot. Pair it with potato chips, a refreshing salad, and Boondi Raita or Tadka Raita for a complete meal. Enjoy! |
Tips for Serving
This Coriander Semiya goes wonderfully with a side of raita to balance out the spicy flavors. Here are some serving suggestions:
- Boondi Raita: A crunchy, yogurt-based side dish that complements the pulao’s flavors.
- Tadka Raita: Another excellent option, this version of raita is tempered with mustard seeds, curry leaves, and other spices.
- Potato Chips or Papad: Add some crunch with lightly salted potato chips or crispy papad for a delightful contrast in textures.
- Simple Salad: A quick salad of cucumber, tomatoes, and onions with a dash of lemon juice adds freshness to the meal.
Recipe Variations
This dish can be adapted to suit various preferences:
- Add More Vegetables: For added nutrition, you can include bell peppers, beans, or zucchini along with the carrots and peas.
- Nutty Texture: Garnish with toasted cashews or peanuts for a bit of crunch.
- Lemon Zing: Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
- Vegan-Friendly: Ensure your raita is made with plant-based yogurt if you’re aiming for a fully vegan meal.
Cooking Tips
- Don’t Overcook the Vermicelli: The key to a great texture is to avoid over-soaking the vermicelli. Just 3 to 4 minutes in hot water should suffice.
- Blend the Paste Smoothly: Ensure the coriander-coconut paste is blended smoothly to coat the vermicelli evenly. If needed, add a tablespoon of water to the blender for a finer consistency.
- Cook the Vegetables Well: Make sure the carrots are fully cooked before adding the paste. This ensures a softer bite and a balanced mix of flavors.
Quick Recipe FAQs
-
Can I use wheat vermicelli instead of rice vermicelli?
- Yes, wheat vermicelli can be used, but it will have a slightly different texture and flavor. Adjust the soaking time accordingly.
-
Can I skip the coconut?
- The coconut adds a distinct richness and texture to the dish. However, you can omit it or replace it with cashew paste for a different flavor profile.
-
How do I make this dish less spicy?
- Simply reduce the number of green chilies or use milder varieties to suit your taste.
Conclusion
Coriander Semiya (Vermicelli Pulao) is a beautifully fragrant, quick, and satisfying meal that showcases the aromatic blend of coriander, coconut, and Indian spices. It’s an ideal recipe for busy weeknights or a light weekend lunch when you’re craving something flavorful yet easy to make. Paired with a refreshing raita and some crunchy sides, it becomes a well-rounded meal that’s sure to delight your taste buds.
This vermicelli pulao is perfect for anyone looking to incorporate more South Indian flavors into their cooking repertoire, all while enjoying a wholesome, balanced vegetarian meal. Whether you’re a fan of coriander or just looking for a new way to use vermicelli, this dish will undoubtedly become a staple in your home.
