Semiya Pulihora
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.
Servings: 2
Calories: 598kcal
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
Do not overcook the vermicelli.
Adjust the tamarind and chilies as per your taste preferences.
Nutrition
Calories: 598kcal | Carbohydrates: 104g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 219mg | Potassium: 137mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 50IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 2mg
