Search Blog

March 19, 2015

Vermicelli (Semiya ) Pulihora (Puliyogare )

Cooking Time: 10 minutes
Preparing Time :5 minutes
Cuisine : Traditional South Indian 

This yummy and 15 minute recipe,is the best choice for lunch boxes or for breakfast or as a brunch.
Savory vermicelli with a load of fresh lime juice and inviting yellow color makes this dish more slurpy  by just its sight. 
There are many  varieties in pulihora which is mainly tempered rice , which inherits its sour taste from either tamarind or lime or raw mango or amla ,a  must have esp on special occasions and is considered to be auspicious due to its charming yellow color .
Vermicelli pulihora  is a quick recipe almost the same taste of pulihora in exception to the main ingredient rice which is replaced by semiya / vermicelli .
In contrast to the original recipe of pulihora which is made with rice , this uses less oil, salt and even less tamarind or lime which is healthy with respective to calories 
Stay tuned for different  and authentic flavors of pulihora in my next posts ......



One more variety of vermicelli pulihora  (with gooseberry) here (click on the image below)




Ingredients:
Semiya / vermicelli 1 cup
Oil 2 table spoons
Lemon Juice 4 table spoons (according to taste )
Salt according to taste
Sugar 1 pinch

For Tempering:
Red chilies 2
Green chilies 1 sliced length wise
Ginger chopped finely 1 table spoon
Curry leaves few
Mustard seeds 1/2 teaspoon
Split chick pea seeds 1 table spoon
Black gram 1 table spoon
Cumin Seeds 1/2 teaspoon
Cashew nuts few
Groundnuts few
Hing / asafoetida   2 pinches
Turmeric 1/4 teaspoon


Procedure:
Step 1: Take a pan add 1 teaspoon of oil , and fry vermicelli until it turns light golden brown , now add about 1.5 cups of water and let cook until vermicelli is done or becomes transparent. Swtich off the stove and transfer into a plate to cool .


vegeterian Step 2: In a separate pan add oil  and tempering , when sputters ,transfer into a bowl  . Now toss in some salt, sugar and mix in the vermicelli along with the tempering .
Step 3: Splash in some lime juice and give it a final toss . Serve hot or cold .



Notes:

  • Do fry the vermicelli to get the silky and smooth  grained texture  otherwise your dish may end up mushy
  • Do give the cooked vermicelli some time to cool , this helps vermicelli to retain it's shape separating from each  grain
  • You can add tamarind pulp (fried ) instead of lime juice .
  • Let sit the dish for 5 minutes after done , for the lime juice to make it's magic



1 comment:

  1. Ah ha! Tempting recipe ;)


    http://zigzacmania.blogspot.in/

    ReplyDelete