Gongura Semiya Pulihora

Share
37 Ratings
3 Reviews
Print
Recipe By Vahchef
25 m
2 servings
329.3 Cals

Masala Rice Balls

Crispy fried rice balls filled with potato masala mixture which we make for our samosas a...

Coconut Rice

COCONUT RICE, fresh coconut rice, coconut pulihora, kobari annam, coconut tempered rice, ...

Zafrani Pulao

Zafrani Pulao is a mix of rich ingredients - Basmati rice cooked in a sweet and rich blen...

Hyderabadi Khichadi

Khichdi in Hyderabad is known for serving breakfast, lunch, dinner. Kichidi made of overc...

Keema Mutti Biryani

Kheema mutti is traditionally made of minced mutton or lamb. Kheema mutti Biryani is an e...

Creamy Sticky Rice With Mango

Mango sticky rice is a popular sweet sticky rice with coconut milk and fresh mangoes. Thi...

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

Name: Gongura Semiya Pulihora
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 2

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

Author : Vahchef
Main Ingredient : Semiya/Vermicelli

Servings : 2 persons
Published date : March 02, 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.

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