Semiya Pulihora

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe

Ingredients

  • 1.5 cups - vermicelli (semiya)
  • 1 - tamarind (lime-sized)
  • 3 cups - water
  • salt to taste
  • 1/4 tsp - turmeric powder
  • 1.5 tbsp - sesame oil
  • 1/4 tsp - pepper powder
  • To temper: 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin
  • 1 tsp - urad dal
  • a pinch of hing
  • a few curry leaves
  • 2 - red chillies
  • 1 tsp - peanuts (unsalted, roasted)

How to Make Semiya Pulihora

  • Soak the tamarind in warm water and set aside.
  • Heat 1/2 tsp of oil in a pan.
  • Roast the semiya to golden brown. Remove and set aside.
  • Heat the remaining oil and temper with the ingredients listed for the purpose.
  • Add 3 cups of tamarind water to the tempered ingredients.
  • Add salt, turmeric powder, pepper powder and let the tamarind water boil for 10 minutes or until the raw smell is gone.
  • Add the roasted semiya and continue heating until it's cooked well.
  • Recipe courtesy: Indian Vegetarian Kitchen

EXPLORE CATEGORIES