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    Home » breakfast » Semiya Pulihora Recipe – Vermicelli Pulihora Recipe – Varalakshmi Vratham Recipes

    Last Updated: July 29, 2020 | First Published on: July 26, 2014 by Hari Chandana Ponnaluri

    Semiya Pulihora Recipe – Vermicelli Pulihora Recipe – Varalakshmi Vratham Recipes

    256 shares
    how to make semiya pulihora, recipe for vermicelli pulihora, semiya recipes

    If you are looking for more festival recipes then do check Poornam Boorelu, Bobbatlu, Rava Pulihora, Rava Payasam, Pesara Garelu, Javvarisi Payasam, Lemon Rice, Kova Kajjikayalu and Sesame Mawa Laddu. 

    And here’s a full list of Varalakshmi Vratham Recipes.

    Semiya Chintapandu Pulihora / Vermicelli Pulihora
     
    Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2 

    Author:Hari Chandana P 
    Cuisine: South Indian 
    Recipe type: Breakfast 



    Ingredients:

    • 1 cup Vermicelli / Semiya
    • Gooseberry sized Tamarind (approx. ½ tbsp)
    • 2 Green Chillies or as needed
    • 2 Dried Red Chillies
    • ¾ tsp Mustard Seeds
    • ½ tbsp Chana Dal
    • ½ tbsp Urad Dal
    • 1.5 tbsp Peanuts
    • 1 Sprig Curry Leaves
    • ⅛ tsp Hing
    • ¼ tsp Turmeric Powder
    • 1.5 – 2 tbsp Oil
    • Salt to taste

    Instructions:

    1. Soak the tamarind in water for sometime. Squeeze the extract out of it and set aside. 
    2. Bring 3 cups of water to a boil. Add the vermicelli and let it cook for 4 minutes or until soft.
    3. When the vermicelli is cooked, turn off the flame and strain. 
    4. Rise the cooked vermicelli with cold water and strain the water completely. 
    5. Spread the vermicelli on a wide plate and set aside.
    6. Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and fry them until golden brown color.
    7. Add the slit green chillies, red chillies, curry leaves and hing and saute for a few seconds.
    8. Then add the turmeric powder and tamarind extract to it.
    9. Cook the mixture until oil gets separates.
    10. Add the salt and mix. Turn off the flame.
    11. Combine the cooked vermicelli and tamarind mixture well and serve.

    You might also like to check these recipes: 

    • Vazhakkai Podimas
    • Arbi Ka Saag
    • Aratikaya Vepupu
    • Tindora Pulusu
    • Gummadikaya Pindi Miriyam
    • Mango Sambar
    • Radish Chutney
    • Mint Coriander Chutney
    256 shares

    Filed Under: breakfast, Festival Recipes, snack, Uncategorized Tagged With: pulihora, vermicelli

    Reader Interactions

    Comments

    1. Kurinji says

      July 27, 2014 at 10:14 am

      mouthwatering recipe…

      Reply
    2. Hima bindu says

      July 27, 2014 at 3:14 pm

      Lovely breakfast recipe..

      Reply
    3. Gita Jaishankar says

      July 28, 2014 at 7:44 am

      Nice recipe, look very delicious and tempting!

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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