Semiya Puliyogare | Vermicelli Pulihora is a delicious and quick and easy recipe similar to Puliyogare.The only difference is main ingredient rice is replaced by Vermicelli. Puliyogare is sweet ,spicy ,tangy and delicious recipe. It’s a No Onion , No Garlic recipe . This yummy ,savoury vermicelli recipe, is the best choice for evening Tiffin along with a cup of filter coffee.
Iyengar Puliyogare is very popular in Karnataka. Puliyogare is a must have on religious ceremonies and festivals. It’s considered as auspicious and is even served as prasad in temples.
Karnataka style Iyengar puliyogare is quite different from pulihora or Tamarind rice from other South Indian states . What makes this Puliyogare different is the use of Puliyogare Gojju / Masala Paste because it’s one of the most important key in this recipe. I have shared Puliyogare Gojju / Pulihora Masala Paste recipe , you can refer the post for the same. Or else you can even get MTR Puliyogare Mix from stores. There is nothing much about this recipe , it’s basically a tempered rice which inherits its sour taste from Tamarind.
Main ingredient to prepare Puliyogare is Rice or Barnyard Millet (Samvat ke chawal) . But I prepared the same with vermicelli for my evening tiffin . Prepare Puliyogare with rice , then certainly it becomes one of the best lunch box recipe. Puliyogare and curd rice goes well hand in hand. So do pack curd rice along with Puliyogare for lunch box.
If you want to try South Indian Breakfast / Tiffin , then try making this Semiya Puliyogare for evening coffee . Its sweet ,spice and sour taste leaves you asking for more . Gojju Avalakki |Spicy Tangy Poha , is almost a similar kind of recipe which can also be prepared with Puliyogare Masala Paste.
Recipe Card for Semiya Puliyogare | Vermicelli Pulihora
Semiya Puliyogare
Ingredients
To cook Vermicelli
- 1 cup Vermicelli
- 5 cups water
- 1 Tsp Oil
- 1/2 Tsp Salt
For Tempering
- 2 Tbsp Sesame/Til oil
- 3 Dry red chillies broken
- 2 sprigs Curry Leaves
- 1 Tsp Mustard seeds
- 2 Tbsp Ground nuts
- 1/2 Tbsp Chana Dal
- 1/2 Tbsp Urad Dal
- 1 Big Pinch Asafoetida
- 1/2 Tsp Jaggery Powder
- 2 Tbsp Puliyogare Masala Paste -refer notes
- 1 Tsp Salt or as required
For Dry Powder
- 2 Tbsp Dry Coconut grated
- 1/2 Tbsp Black/ White Sesame Seeds
Instructions
- In a deep pot ,bring 5 cups of water to boil. Add 1 Tsp of oil ,1/2 tsp of salt and 1 cup vermicelli.
- Cook vermicelli to al dente , it may take 6-8 minutes depends on the brand and quality of vermicelli used. Follow the cooking instructions on vermicelli packet.
- Once it's cooked to perfection , with the help of colander drain all water and wash vermicelli with cold water.
- Pour 3 cups of cold water to vermicelli and set aside .This is done to avoid sticking of vermicelli to each other.
- Dry roast black/ white sesame seeds and set aside.
- Grate 2 Tbsp of dry coconut , blend it along with roasted sesame seeds to a coarse powder.
- Whilst drain water completely from vermicelli , set aside.You can even spread it on a plate with a tsp of oil such that each vermicelli strands are well separated.
- Heat oil in a Kadai /pan , add mustard seeds , curry leaves , dry red chillies , asafoetida , groundnuts , chana dal , urad dal and fry well.
- Add 2 Tbsp of Puliyogare Gojju / Puliyogare Masala ,1 Tsp of jaggery powder ,mix well and cook for 4-5 minutes.Turn off the heat/stove.
- Add cooked vermicelli , dry coconut- sesame powder and salt . Gently mix well everything. Finally ,taste and adjust salt or jaggery powder if needed .
- Serve Semiya Vermicelli for Breakfast / Tiffin along with a cup of filter coffee.
Notes
- Cooking vermicelli to perfect is very much needed. After draining out water , wash and soak in cold water .Just to ensure it doesn't stick with each other.
- You can either use MTR puliyogare Mix from stores or prepare Puliyogare Masala Paste at home.
- You can either powder dry coconut and roasted sesame seeds or can add directly.
- Usually Black sesame seeds are used for making Puliyogare , if you don't get black then use white sesame seeds.
Step by Step Directions on making of Semiya Puliyogare:
In a deep pot ,bring 5 cups of water to boil. Add 1 Tsp of oil ,1/2 tsp of salt and 1 cup vermicelli.
Cook vermicelli to al dente , it may take 6-8 minutes depends on the brand and quality of vermicelli used. Follow the cooking instructions on vermicelli packet .
Once it’s cooked to perfection , with the help of colander drain all water and wash vermicelli with cold water.Pour 3 cups of cold water to vermicelli and set aside .This is done to avoiding sticking of vermicelli to each other.
Dry roast black/ white sesame seeds and set aside.
Grate 2 Tbsp of dry coconut , blend it along with roasted sesame seeds to a coarse powder.
Whilst drain water completely from vermicelli , set aside.You can even spread it on a plate with a tsp of oil such that each vermicelli strands are well separated.
Heat oil in a Kadai /pan , add mustard seeds , curry leaves , dry red chillies and asafoetida.
Add groundnuts , chana dal , urad dal fry well,add 2 Tbsp of Puliyogare Gojju / Puliyogare Masala and 1 Tsp of jaggery powder.
Mix well everything and cook for 4-5 minutes.Turn off the heat/stove and add cooked vermicelli .
Add dry coconut- sesame powder and salt ,gently mix well everything. Finally ,taste and adjust salt or jaggery powder if needed .
Finally serve Semiya Vermicelli for Breakfast / Tiffin along with a cup of filter coffee.
