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Gongura Semiya Pulihora

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Gongura Semiya Pulihora Recipe, siwain Chawal, How To Make Gongura Semiya Pulihora Recipe

Pulihora are made with variety of flavors with rice, this is one such pulihora made with Indian sorrel leaves and vermicelli.

About Recipe

Samiya annam, Semiya sooru, Semia chal

How to make Gongura Semiya Pulihora

(37 ratings)
3 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Gongura Semiya Pulihora
Author : Vahchef
Main Ingredient : Semiya/Vermicelli
Servings : 2 persons
Published date : March 19, 2019


Ingredients used in Gongura Semiya Pulihora
• Sorrel leaves - 2 bunch.
• Vermicelli - 1 cup.
• Ghee - 2 teaspoons.
• Peanut - 1/4 tablespoon.
• Cashew nuts (chopped) - 4-5 number.
• Curry leaves - 2 springs.
• Green chilies (slited) - 4-5 number.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Chana dal - 1 tea spoon.
• Oil - as required.
• Salt - to taste.
• Water - 1/4 cup.
• Turmeric powder - pinch.
Method:
  • Heat ghee in a pan, add vermicelli and fry till they get nice color. Transfer to a plate.
  • In the same pan, heat oil, add mustard seeds, cumin seeds, peanuts, cashew nuts, urad dal, chana dal and sauté them till they turn to light golden in color.
  • Add green chilies, curry leaves, turmeric powder, sorrel leaves, salt and cook till oil oozes out.
  • Now add water and allow to boil, then add fried vermicelli, and cook for 4-5 minutes.

Delicious Gongura Semiya Pulihora is now ready to serve.






Cooking with images Shevaya Tandula, Vermicelli pulao, Semige akki







 

Comments & Reviews

 

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Recent comments

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Jayanthi Nagarajan Posted on Mon Jun 05 2017

Hi mam Thanks for your recipe. As the name is pulihora I expected tamarind paste or water.dont we need it?though we use gongura leaves,a little tamarind is needed I think.

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Mrs.Vahchef Posted on Sun Nov 09 2014

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Aishwarya N Posted on Wed Nov 26 2014

She licks the gravy on her palm to check salt :-) thats so...Indian ;-) A spoon may not be a bad idea for youtube?

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