Semiya Pulihora | Vermicelli Pulihora | Navratri Recipes

 

I am sure many of us prepare various kind of Upma Varieties on daily basis as it is the most easiest breakfast options.DH is not fond of the regular Sooji Upma and he likes to eat it in the form of Kharabath but he is really fond of  Vermicelli Upma.Hence I prepare Vermicelli upma quite often and recently when my mom prepared this Semiya Pulihora he just loved it and started asking me to prepare this Semiya Pulihora than the regular Semiya Upma.

Semiya Pulihora is prepared in the similar way like how we prepare Lemon Sevai and my mom uses generous quantity of cashew nuts and green peas in the recipe instead of ground nuts which makes it even more delicious.It is a very simple recipe for breakfast,try it for a change instead of the regular Semiya Upma. You can even prepare this as a naivedyam for Navratri, for complete collection of Navaratri recipes,check out here.
In case if you are interested check out other Upma Varieties in my blog - Semiya Upma, Sooji Upma, Masala Upma, Lapsi Rava Upma, Semiya Upma, Murmur(Puffed Rice) Upma, Avarekalu Uppittu, Oats Kharabath, Rice Coconut Upma, Saggubiyyam(Sago) Upma , Kharabath and Atukula(Flattened Rice) Upma.

Semiya Pulihora Recipe:

Serves 2-3

Prep time:5 mins | Cooking time:20 mins | Total time:25 mins + to prepare shavige

Cuisine: Andhra/Karnataka-South Indian | Category: Breakfast

Ingredients:

1 cup Semiya/Vermicelli or 1/2 small pack(200 gms pack)

1/2 cup fresh/frozen Green Peas

12-15 Cashew nuts,slit

8-10 Green chillies,slit

juice of 1 big Lemon

3-4 tbsp chopped fresh Coriander leaves

1/4 tsp Turmeric powder

a sprig of Curry leaves

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

3 tbsp Oil

Salt to taste

Method:

• Heat a tsp of oil and add vermicelli and roast it slightly until they turn slight brown in color.Do not fry for long just fry until light brown and you get nice aroma.Cool the vermicelli.
• Bring a pot of ware to boil and add a tsp of salt and oil and add vermicelli and boil it until it is done,it takes around 7-8 mins.Strain and give a cold water bath immediately to stop the further process of cooking.Cool it completely.
• Blanch the green peas in hot water for few mins and drain them.
• Heat oil in a big kadai and crackle mustard seeds.
• Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.
• Add green peas and green chillies and fry for 3-4 minutes until the green chillies wilt and green peas gets fried nicely.
• Add curry leaves and fry and then add turmeric powder and enough salt and switch off the flame.Leave it for 5 mins.
• Add prepared cooked vermicelli to the tempering mixture and add lemon juice and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.

Serve it warm with coconut chutney,potato chips or sliced cucumber.

Notes:

1. I like to prepare this spicy and tangy and hence I add more green chillies and lemon to it,you adjust it according to your taste buds.
2. Cashew nuts add better taste to it,so do not skip it.Alternatively you can use ground nuts instead of cashews in the recipe and avoid green peas too.
3. You can follow the same recipe to prepare rice vermicelli by following the same procedure.

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