Our Millet Vermicelli Pulao is packed with all the goodness your little ones need to stay full and energized. Easy to make, loaded with nutrients, and a sure hit with the kiddos!
Ingredients:
- Ghee – 2 tbsp
- Mustard seeds – 1 tsp
- Green chili – 2 (slit)
- Ginger – 1 tsp (grated)
- Curry leaves – a few
- Onion – 1 medium (finely chopped)
- Carrot – 1 small (finely chopped)
- Capsicum – 1 small (finely chopped)
- Chili powder – 1 tsp
- Turmeric – 1/4 tsp
- Salt – as per taste
- Hungry Bums Roasted Vermicelli – 1 cup
- Water – 2 cups
- Fresh coriander – 2 tbsp (for garnish)
- Lemon – for garnish
Method:
1. Heat ghee in a pan. Add mustard seeds and let them splutter.
2. Add green chilies, grated ginger, and curry leaves. Sauté for a few seconds.
3. Toss in the chopped onions and sauté until they turn soft and translucent.
4. Add the chopped carrots and capsicum, sauté for 2-3 minutes.
5. Stir in the chili powder, turmeric, and salt. Mix well.
6. Add Hungry Bums Roasted Vermicelli to the pan and lightly roast for a minute.
7. Pour in 2 cups of water and bring the mixture to a boil.
8. Lower the heat, cover, and cook until the vermicelli absorbs the water and becomes soft, about 5-7 minutes.
9. Garnish with fresh coriander and a squeeze of lemon juice before serving.
Enjoy your Millet Vermicelli Pulao – a perfect blend of flavor and nutrition!
