Shavige Palav / Vermicilli Pulao ~ 2 ways


Vermicilli Pulao ~ two ways to make it..

Type 1

Ingredients:
Mix Vegetables : Carrot, peas, french beans, corn
Vermicilli : 1 big cup (~1Pavu) (Roasted to brownish red color)
Ginger Garlic Paste: 3/4th tsp (if you like gg-paste taste you can add more)
Green Chillies: 5 (adjust according to your spice/hot levels)
MTR Pulao Masala : 3/4~1 tsp according to taste
Salt
Oil
Mustard, curry leaves, coriander leaves(for garnish), lemon juice (1tsp)
1 cup bambinao vermicilli : 1 cup water (use same cup for measuring vermicilli and water)

Method:
1. Heat oil, add mustard and wait it mustard stops popping
2. Add green chillies, curry leaves, ginger garlic paste and fry till the raw smell dissppears
3. Add vegetables and fry till they are little soft.
4. Add 1 cup water, salt and bring to boil. Check salt in water and add MTR pulao masala and vermicilli. Cover and cook till done. Last few min open the lid and cook till water dries out. Switch off the stove and add lemon juice and coriander leaves. Serve Hot.

Type 2
This is the one featured in the photograph

Ingredients:


Mix Vegetables : Carrot, peas, french beans, corn
Vermicilli : 1 big cup (~1Pavu) (Roasted to brownish red color)
Oil, Mustard, Curry leaves, salt

Blend to smooth paste
Ginger: 1/2 inch
Garlic: 1/2 clove (we get big size garlic cloves here)
Coconut : 2tbsp
Green Chillies: 5
Coriander Leaves: 1/2 cup (finely chopped)
Mint Leaves : 30-40 fresh leaves
Clove : 1
Cinnamon : 1/2" piece
Marathi Moggu: 1 (optional)

Method:

1. Heat oil in a pan and add mustard. Wait till it stops popping.
2. Add vegetables and fry for 2 mins. Add the paste and continue to fry till the raw smell dissappears
3. Add salt, water and bring to boil. Check salt levles.
4. Add vermicilli, mix, cover and cook
5. When very little water remains in the pan, open the lid and cook for next 2 mins.
6. Switch off the stove and let the flavors settle down. Serve warm with your choice of raita/yogurt salad.






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