Name: Bambino Vermicelli Pulao recipe by Prabal Kirtika at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Vermicelli- 1 cup; Mustard seeds- 1/2tsp; Cumin seeds- 1/2tsp; Peanuts- 20; Curry patta- 8; Green chillieschopped- 2; Potatoes cubed - 1 large; Tomatoes chopped- 1 medium; Carrots chopped- 1/2 cup; Onion chopped- 1 medium; Ginger chopped- 1 inch piece; Lemon juice- 1 tsp; Salt to taste; Red chilli powder- 1/2 tsp; Chat masala- 1/2 tsp; Water- 2 cups; Coriander leaves chopped for garnishing

ABOUT Bambino Vermicelli Pulao RECIPE

These days I am on the look out for some healthy low calorie dishes. Today I just got some bambino vermicelli in my pantry, which I bought some time back and the packet was lying as it is untouched. So I thought of prepare something using these for a nice, colourful & nutritious breakfast. It is high in fibre and low in calories and the colourful vegetables make it a feast for the eyes. Bambino vermicelli pulao is a breakfast dish that is made from roasted vermicelli. It is a traditional South Indian recipe. South Indian cuisine includes the cuisines of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The name of this dish is given Bambino vermicelli pulao because in this pulao bambino vermicelli is used in the place of rice. They are the ultra thin noodles, that are made of white semolina. Preparation of Vermicelli pulao is not so difficult. Take the dry roasted bambino vermicelli and keep it aside. Now add one spoon oil in a pan and fry the peanuts till they become light brown. Take another pan and add oil, mustard seeds and cumin seeds and fry them until they crackled. Add ginger, curry leaves, onions and chilies and fry them till they become soft. Now add the vegetables like potatoes, carrots, beans and peas and stir them till the vegetables are done perfectly. Add salt, chili powder, chat masala, roasted bambino vermicelli and water. Close it with a lid and cook it until the water dries up and the vermicelli is cooked. Garnish with the fried peanuts and coriander leaves. Serve this with coconut chutney or tomato chutney. Children love this pulao for their school lunch box. Bambino vermicelli pulao is a nutritious breakfast with high fiber, low calories and the so many colorful vegetables.

Ingredients Serving: 4

Vermicelli- 1 cup
Mustard seeds- 1/2tsp
Cumin seeds- 1/2tsp
Peanuts- 20
Curry patta- 8
Green chillieschopped- 2
Potatoes cubed - 1 large
Tomatoes chopped- 1 medium
Carrots chopped- 1/2 cup
Onion chopped- 1 medium
Ginger chopped- 1 inch piece
Lemon juice- 1 tsp
Salt to taste
Red chilli powder- 1/2 tsp
Chat masala- 1/2 tsp
Water- 2 cups
Coriander leaves chopped for garnishing

Instructions

In a pan dry roast vermicelli, stirring constantly till golden brown. Remove and keep aside. In the same pan fry peanuts in a tbsp of oil till light brown. Remove and keep aside.
In the same pan heat 1 tbsp oil, add mustard seeds and cumin seeds and let it splutter. Add ginger, curry leaves and green chillies. Stir for a minutes and add onion and cook till translucent.
Add potatoes, carrots and peas and cook for 3-4 minutes and add chopped tomatoes also. Keep stirring till the vegetables are done add salt, chilli powder and chat masala.
Add fried vermicelli and water. Stir and cook covered with a lid till all the water dries up and the vermicelli is done. Sprinkle lemon juice and add fried peanuts .
Garnish with chopped coriander leaves. Serve hot with either chutney or curd.

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