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Semiya Pongal is a Tamil harvest pageant dish and is widely known primarily within the state of Tamil Nadu.

Vermicelli Pongal (or Semiya Pongal) is a standard South Indian dish that’s served as a dish through the pageant of Pongal. It’s served as a dish for breakfast. The dish is often served scorching or heat when it’s ready.

Vermicelli Pongal Recipe

Semiya Pongal is a Tamil harvest pageant dish and is widely known primarily within the state of Tamil Nadu.

Prep Time20 minutes

Prepare dinner Time20 minutes

Whole Time40 minutes

Course: Breakfast, Predominant Course

Delicacies: South Indian

Components for Vermicelli Pongal

  • 1 cup Roasted Vermicelli
  • 3 cup Water
  • 1/4 cup Inexperienced Gram Dal
  • as per style Asafoetida
  • as per style Salt
  • 2 tblsp Ghee
  • 1/4 tsp Turmeric Powder
  • 10 Cashewnuts

For Masala Powder:

  • 2 Pink Chillies
  • 1 tsp Coriander Seeds
  • 1 small piece Cinnamon
  • 2 Cardamom – 2
  • 2 Cloves
  • 1/2 tsp Cumin Seeds
  • 8 Black Peppercorns

Tips on how to make Vermicelli Pongal

  • Fry the masala powder substances utilizing 1/2 tsp of ghee and grind it to a powder.

  • Prepare dinner the inexperienced gram dal utilizing 1 cup of water till dal splits.

  • Warmth ghee in a pan.

  • Add chillies, cinnamon, cloves, cardamom, coriander, cumin seeds and pepper.

  • Fry effectively and powder it in a mixie.

  • Pour 2 cups of scorching water on prime of the cooked dal.

  • Add salt, asafoetida, turmeric powder, fried vermicelli, masala powder and a couple of tsp of ghee.

  • Shut the lid and permit to cook dinner till vermicelli turns delicate.

  • Combine effectively and switch to a serving bowl.

  • Warmth the remaining ghee and fry the cashewnuts until golden brown.

  • Pour it on prime of the pongal.

  • Serve scorching.

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