## Coriander Semiya Recipe – Vermicelli Pulao (South Indian Recipes Style)
Discover how to make a delicious and authentic **Coriander Semiya Recipe – Vermicelli Pulao** with this easy-to-follow recipe. A traditional **South Indian Recipes Dinner**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 3 servings
**Prep time:** 10 minutes
**Cook time:** 10 minutes
**Total time:** 20 minutes
**Cuisine:** South Indian Recipes
**Course:** Dinner
**Diet:** Vegetarian
### Ingredients for Coriander Semiya Recipe – Vermicelli Pulao:
* 1/2 cup Rice Vermicelli Noodles (Thin)
* 1 cup Coriander (Dhania) Leaves
* 4 Green Chillies – (depending upon how spicy you want)
* 3 tablespoons Fresh coconut – grated
* 2 cloves Garlic
* 1/2 cup Red onion – sliced
* 1/2 cup Carrots (Gajjar) – chopped
* 1/2 cup Green peas (Matar) – fresh or frozen
* 3 Cloves (Laung)
* 1 Bay leaf (tej patta)
* 1 Cardamom (Elaichi) Pods/Seeds
* 1 Star anise
* 1/2 teaspoon Garam masala powder
* Salt – to taste
* 3 tablespoons Sunflower Oil
### Step-by-Step Instructions to Make Coriander Semiya Recipe – Vermicelli Pulao:
1. soak the rice sticks in just enough hot water to cover it fully.
2. Keep aside for 3 to 4 minutes.
3. Drain and keep aside.
4. In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chilies and garlic to a fine paste.
5. Keep it aside.
6. Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise).
7. Saute till it emanates a good aroma, takes a few seconds.
8. Add the sliced onions and fry on medium till soft and light golden brown.
9. Next, add in the carrots, green peas and cook till the carrots become soft.
10. Once the carrots become soft, stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well.
11. Add the garam masala powder, soaked and drained rice sticks and salt.
12. Mix everything nicey.
13. Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.
14. Close and heat on low for about 2 minutes more.
15. Remove and serve hot with potato chips and a salad and boondi raita or any raitha.
16. Serve Coriander Semiya Recipe along with Boondi Raita, Tadka Raita or any other raita of your choice.
### Tips for the Best Coriander Semiya Recipe – Vermicelli Pulao:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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