Semiya Pulihora – A tangy and flavorful South Indian dish made with vermicelli (semiya), tamarind, curry leaves and spices. Perfect for festive occasions or a simple comfort meal.
What is semiya pulihora?
Semiya Pulihora is a simple and delicious Andhra (South India) dish made with cooked semiya (vermicelli), tamarind, spices, peanuts, chilies and peanuts. It’s a twist on the traditional Andhra Pulihora (Tamarind Rice) and often prepared as a quick breakfast or during festivals. You will need to cook vermicelli and then mix it with tempered tangy tamarind sauce.
Ingredients & Substitutions:
Semiya – Also known as vermicelli. It is the main ingredient. It can be substituted with cooked rice, thin rice noodles or sevai.
Tamarind – It adds the signature tangy flavor to the dish. You will need to soak the tamarind to extract ga pulp, or use a store-bought tamarind pulp as a quicker alternative.
Chilies – I have used both green chilies and dried red chilies. Use more or less as per your taste preference.
Mustard Seeds – It is a must for tempering. Unfortunately, there is no substitute.
Chana Dal & Urad Dal – Adds a wonderful crunch.
Peanuts – Adds a crunchy texture. It can be replaced with cashews. You can also use both peanuts and cashews if you want.
Curry Leaves – Adds authentic South Indian aroma to the dish. Fresh curry leaves are ideal, but dried curry leaves can also be used.
Hing – It is also known as Asafoetida. Adds a unique savory flavor.
Turmeric Powder – Adds a bright color and earthy flavor. There is no substitute but it can be skipped if unavailable.
Oil – Use sesame oil for nutty flavor. Peanut oil, sunflower oil or coconut oil can also be used.
Salt
Serving suggestions:
Serve it as a breakfast, snack or simple meal. You can serve it with a side of plain yogurt.
Storage suggestions:
It can be stored at room temperature for a day. Store any leftovers in the refrigerator for up to 2 days. Reheat before serving.
Tips & Notes:
Do not overcook vermicelli. Drain water immediately and spread on a plate to cool completely. You can also wash the cooked vermicelli with cold water to stop cooking.
Adjust the tamarind pulp according to your taste.
Do not burn the tempering ingredients.
You can cook the tamarind mixture before hand and store in the refrigerator. Mix it with the cooked semiya before serving.
More South Indian recipes:
- Radish Chutney
- Aratikaya Vepudu
- Mango Sambar
- Tomato Rice
- Semiya Pineapple Kesari
- Ragi Vermicelli Upma
- Andhra Pulihora
- Lemon Rice
How to make vermicelli pulihora recipe below:
Semiya Pulihora
Ingredients
- 1 Cup Vermicelli (Semiya)
- Gooseberry sized Tamarind (approx. ½ tbsp)
- 2 Green Chilies, slit (or as needed)
- 2 Dried Red Chilies
- ¾ Teaspoon Mustard Seeds
- ½ Tablespoon Chana Dal
- ½ Tablespoon Urad Dal
- 1.5 Tablespoons Peanuts
- 1 Sprig Curry Leaves
- ⅛ Teaspoon Hing
- ¼ Teaspoon Turmeric Powder
- 1.5-2 Tablespoon Oil
- Salt to taste
Instructions
- Soak the tamarind in water for sometime. Squeeze the extract out of it and set aside.
- Bring 3 cups of water to a boil. Add the vermicelli and let it cook for 4 minutes or until soft.
- When the vermicelli is cooked, turn off the flame and strain.
- Rise the cooked vermicelli with cold water and strain the water completely.
- Spread the vermicelli on a wide plate and set aside to cool.
- Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and fry them until golden brown color.
- Add the slit green chillies, red chillies, curry leaves and hing and saute for a few seconds.
- Then add turmeric powder and tamarind extract to it.
- Cook the mixture until the oil separates.
- Add salt and mix. Turn off the flame.
- Combine the cooked vermicelli with the tamarind mixture, mix well, and serve.
Notes
Nutrition
Nutrition values are estimates only.
mouthwatering recipe…
Lovely breakfast recipe..
Nice recipe, look very delicious and tempting!