Coriander Semiya Recipe - Vermicelli Pulao
A vegetarian South Indian Recipes recipe with rice vermicelli noodles (thin), coriander (dhania) leaves, green chillies - (depending upon how spicy you want). Ready in 20 min, serves 3.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully
rice vermicelli noodles (thin)(1/2 cup)coriander (dhania) leaves(1 cup) - 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
coriander (dhania) leaves(1 cup)green chillies - (depending upon how spicy you want)(4)tablespoons fresh coconut - grated(3)cloves garlic(2)carrots (gajjar) - chopped(1/2 cup)green peas (matar) - fresh or frozen(1/2 cup) - 5
Keep it aside
- 6
Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise)
cloves garlic(2)cloves (laung)(3)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(1)star anise(1) - 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
red onion - sliced(1/2 cup) - 9
Next, add in the carrots, green peas and cook till the carrots become soft
green chillies - (depending upon how spicy you want)(4)carrots (gajjar) - chopped(1/2 cup)green peas (matar) - fresh or frozen(1/2 cup) - 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
tablespoons fresh coconut - grated(3)carrots (gajjar) - chopped(1/2 cup) - 11
Add the garam masala powder, soaked and drained rice sticks and salt
rice vermicelli noodles (thin)(1/2 cup)garam masala powder(1/2 teaspoon)salt - to taste - 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
rice vermicelli noodles (thin)(1/2 cup)coriander (dhania) leaves(1 cup) - 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
coriander (dhania) leaves(1 cup)
Rate this recipe
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Coriander Semiya Recipe - Vermicelli Pulao
A vegetarian South Indian Recipes recipe with rice vermicelli noodles (thin), coriander (dhania) leaves, green chillies - (depending upon how spicy you want). Ready in 20 min, serves 3.
Curated byAditi Iyer🇮🇳
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Directions
16 steps- 1
To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully
rice vermicelli noodles (thin)(1/2 cup)coriander (dhania) leaves(1 cup) - 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
coriander (dhania) leaves(1 cup)green chillies - (depending upon how spicy you want)(4)tablespoons fresh coconut - grated(3)cloves garlic(2)carrots (gajjar) - chopped(1/2 cup)green peas (matar) - fresh or frozen(1/2 cup) - 5
Keep it aside
- 6
Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise)
cloves garlic(2)cloves (laung)(3)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(1)star anise(1) - 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
red onion - sliced(1/2 cup) - 9
Next, add in the carrots, green peas and cook till the carrots become soft
green chillies - (depending upon how spicy you want)(4)carrots (gajjar) - chopped(1/2 cup)green peas (matar) - fresh or frozen(1/2 cup) - 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
tablespoons fresh coconut - grated(3)carrots (gajjar) - chopped(1/2 cup) - 11
Add the garam masala powder, soaked and drained rice sticks and salt
rice vermicelli noodles (thin)(1/2 cup)garam masala powder(1/2 teaspoon)salt - to taste - 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
rice vermicelli noodles (thin)(1/2 cup)coriander (dhania) leaves(1 cup) - 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
coriander (dhania) leaves(1 cup)
Rate this recipe
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