Vermicelli (Semiya ) Pulihora (Puliyogare )
Serves 2
Easy
Prep:
Cook:
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 .
Skip to ingredients
- Semiya / vermicelli 1 cup
- Oil 2 table spoons
- Lemon Juice 4 table spoons (according to taste )
- Salt according to taste
- Sugar 1 pinch
Tempering
- Semiya / vermicelli 1 cup
- Oil 2 table spoons
- Lemon Juice 4 table spoons (according to taste )
- Salt according to taste
- Sugar 1 pinch
- 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
Method
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. Switch off the stove and transfer into a plate to cool .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 .
