Vermicelli Pulao

This recipe contains fibre from vegetables and carbs from vermicelli. I cook it in Coconut oil with curry leaves added to it. Both the ingredients have health benefits. It is easy to prepare so makes breakfast quickly.  A good option for students and working people who have less time in the morning. You can roast thr vermicelli in advance and keep it in an airtight container. It will be good for 2 to 3 months. 

The vegetables you can chop in a chopper. It reduces the chopping time. So next time do try this Savoury Vermicelli for your breakfast. 

We need:

• 1 Cup Vermicelli

• 1 small Capsicum 

• 2 medium sized tomatoes chopped

• 6 to 8 Beans chopped

• 1 small Carrot chopped

• 1 Tsp Mustard Seeds

• 2 to 3 Red whole Chillies

• 9 to 10 Curry Patta

• Salt to taste

• 2 Tbsp Coconut Oil ( oil of your choice) 

Here We go: 

1. Dry roast the vermicelli in a non stick pan till it is slightly pink. Keep aside

2. In the same pan heat coconut oil. When heated add Mustard seeds, curry leaves and broken red whole chillies. 

   

3. When they are roasted add all the vegetables and saute till transparent. Add salt. 

   

4. After adding salt the vegetables will release water, when the water has almost dried up then add roasted vermicelli. Saute for two min. 

   

5. Now add water to the pan. It should be twice the amount of Vermicelli ie. 2 cups. Stir the whole dish so that everything mixes well. Cover it with the lid and put the flame on low. 

   
   

5. Let it  for ten minutes. Open the lid and it is ready to be served. 

   

Preparation Time 20 min

Serves : 3

Tips. 

Don't stir after covering the lid. Let it simmer. After 10 minutes it will be ready.