Semiya Pongal

Semiya Pongal

This breakfast dish is made with Vermicelli (Semiya) and served with Gosthu or coconut Chutney.

Semiya Pongal

0.0 from 0 votes
Recipe by S Kamala Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes

This breakfast dish is made with Vermicelli (Semiya) and served with Gosthu or coconut Chutney.

Ingredients

  • Vermicelli (Semiya) – One big bowl (100 grams)

  • Green Gram (Moong) Dal – 1/4 cup (50 grams)

  • Turmeric Powder – a pinch

  • Black Pepper – 2 teaspoons

  • Cumin (Jeeragam) – 1 teaspoon

  • Fresh Ginger – a small piece

  • Ghee – 1 tablespoon

  • Asafotida Powder – 2 pinches

  • Cashewnuts – few

  • Green Chili – 1

  • Curry Leaves – few

  • Salt – 1 teaspoon or as per taste

Directions

  • In a kadai put a teaspoon of ghee and add semiya. Fry till it slightly turns light brown. Remove and keep it aside.
  • Coarsely powder the pepper and cumin. Finely chop the ginger. Just give a slit to the green chilli.
  • Wash the Green Gram (Moong) Dal and add four cups of water. Add a pinch of turmeric powder, finely chopped ginger and cook it. Once it is 3/4th cooked, add the fried semiya (vermicelli) along with salt. Stir well and close with a lid. Cook on low flame till all the water is absorbed and the semiya is cooked well.
  • In a kadai put the ghee and when it is hot add cashew nuts, asafotida powder, pepper and cumin powder, slit green cchilli and curry leaves. Pour this seasoning to the cooked semiya and mix well.

Leave a Comment

Your email address will not be published. Required fields are marked *

*