Mint n Babycorn Vermicelli Pulao

16:28 Niloufer Riyaz 16 Comments

Was in a mood to cook something different. Had babycorns in fridge n remembered bookmarking Babycorn Pulao from Priya's blog, she really has a wonderful collection of recipes. But wasnt in a mood to make rice, so wanted to try this recipe but with a change instead of rice I made this pulao with vermicelli, n I added cumin seeds( I always love to add Cumin seeds in my dishes) The vermicelli pulao was so tasty n the minute I fried the masala the aroma of the mint n other spices filled my house, really aromatic. This pulao was something different from what I used to make. next time i plan to make this pulao with paneer n mixed vegetables.
Sending this aromatic vermicelli pulao to Nupur's Blog- bites#3- adaptation  and to CWS- cumin seeds guest hosted by Sara event by Priya



You need:
Vermicelli                     11/4cup
Coconut milk                2cups
Babycorns                    7nos
Onion( sliced)               1nos
Green chilli                    1nos( slit)
Cumin seeds                 1/2tsp
Oil                            
Salt
Cardamom                   2nos
Clove                           1nos
Cinnamon                     small piece
Turmeric powder          1/2tsp

To Grind:
Mint leaves                   1/2cup
Coconut                        1 1/2tbsp
Dried Red chilli              2nos
Green Chilli                   1nos
Jeera                             1/2tsp
Garam masala                1/4tsp
Ginger Garlic Paste         1tbsp



Preparation:
Chop the baby corns in medium sized pieces n grind the items given under TO GRIND  to a smooth paste.
Heat oil in a kadai n add the whole spices n jeera, then add the onions , turmeric powder n green chilli and fry till they are translucent. Add the masala paste and fry for a minute or two till the raw smell disappears.  Then add the vermicelli and fry for 30 seconds. Add the coconut milk, salt and cook simmer till the vermicelli has absorbed all the liquid. Cook for 1 more minute. Serve hot.

You can find the original recipe here