vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Gongura Semiya Pulihora

BITTER GOURD BIRYANI

Bitter Gourd Biryani

Bitter gourd Biryani or Bitter gourd Pulao whatever you may say is the one which I planne...

CHILI GARLIC FRIED RICE WITH CRACKLING SPINACH

Chili Garlic Fried Rice With Crackling Spinach

This fried rice recipe, it is packed with a wonderful aroma of garlic and spinach and it ...

Chicken Biryani Arabic  Makloubeh Rice

Chicken Biryani Arabic Makloubeh Rice

Makloubeh is an upside-down delicious Middle Eastern rice dish....

SHRIMP PULAO

Shrimp Pulao

A delightful combination of prawns, rice, and Indian masalas make a delicious wholesome d...

Andhra Chicken Veppudu Biryani

Andhra Chicken Veppudu Biryani

A unique fusion of 2 different recipes makes this dish deliciously delightful. This dish ...

Potato Capsicum Fried Rice -Bangala Dhumpa Capsicum Masala Fried Rice

Potato Capsicum Fried Rice -bangala Dhumpa Capsicum Masala Fried Rice

Bangala Dhumpa Capsicum Masala Fried Rice is a must try quick and easy to make, spicy and...

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 : July 17, 2018


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

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

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.

Reply 0 - Replies
profile image

Mrs.Vahchef Posted on Sun Nov 09 2014

Reply 0 - Replies
profile image

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?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter