Ingredients
1 cup Carrots - diced
1 cup Potatoes
1 cup Peas
1 cup Sweet corn
2 medium Onions
1 tsp Cumin seeds
1 tablespoon crushed ginger
1 to 2 tablespoon green chillies, crushed or finely chopped
1 tablespoon lemon juice
2 teaspoons Sugar
1/2 teaspoon Garam masala
Salt to taste
4 cups water
2 tbsp oil
For garnish:
Chopped Coriander
Cheese - optional
Preparation
1. In a wide pan, dry roast the vermicelli. You want to keep stirring so it doesn’t burn. It should take about 5 minutes for it to roast, and it will turn a light brown colour. Take these out in a. Bowl and place on the side.
2. Heat oil in that same pan on medium heat and add cumin seeds.
3. Add onions and keep stirring.
4. Once the onions are slightly transparent but not fully golden, add the diced carrots and potatoes. Let them cook for 5 minutes.
5. Now add the turmeric, crushed ginger and chillies, lemon juice, salt, sugar, garam masala and mix well. Allow these to cook for 5 minutes.
6. Stir and add the peas and sweet corn. Stir well. Let this cook now until the potatoes and carrots are cooked through. This should be up to 10 minutes depending on the size of your chopped vegetables.
7. Once the potatoes and carrots are cooked through, add the sev and add 1 cup of water. Give the mixture a good stir and let the vermicelli cook in the steam. If after 5 to 10 minutes is doesn’t become soft, add another cup of water and put the lid back on. You want the vermicelli to cook in the steam.
8. Once the vermicelli is cooked through and soft, turn off the heat and enjoy immediately! The sev pulao tastes the best when it is still hot!
9. To finish, garnish with the chopped coriander. We have always had it with cheese, so we recommend trying that if you haven’t. Lastly, if you really want, you can also have it with tomato ketchup!
