Gongura Semiya Pulihora

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

Coconut Rice With Quinoa

This is a protein and fiber rich rice recipe. It is packed with good fats and added nuts ...

Mom Style Veg Egg Fried Rice

A great way to use up leftover rice, this quick fried rice cooks up with frozen peas, bab...

Paneer Tomato Methi Biryani

PANEER TOMATO METHI BIRYANI: Indian cottage cheese cooked in onion tomato gravy and fenug...

Raw Tomato Soya Pulao

Soy rice pulav (or Pilaf) is north Indian staple dish. Tasty and healthy biryani with soy...

Chicken 65 Style Biryani

This chicken 65 biriyani makes an excellent meal for a party get together, family get tog...

Basic Quinoa Rice

Quinoa rice is a gluten-free recipes. This protein-packed grain looks a bit like couscous...

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

(38 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 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.

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