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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.
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
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Fry the masala powder substances utilizing 1/2 tsp of ghee and grind it to a powder.
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Prepare dinner the inexperienced gram dal utilizing 1 cup of water till dal splits.
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Warmth ghee in a pan.
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Add chillies, cinnamon, cloves, cardamom, coriander, cumin seeds and pepper.
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Fry effectively and powder it in a mixie.
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Pour 2 cups of scorching water on prime of the cooked dal.
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Add salt, asafoetida, turmeric powder, fried vermicelli, masala powder and a couple of tsp of ghee.
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Shut the lid and permit to cook dinner till vermicelli turns delicate.
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Combine effectively and switch to a serving bowl.
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Warmth the remaining ghee and fry the cashewnuts until golden brown.
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Pour it on prime of the pongal.
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Serve scorching.
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