February 25, 2016

Semiya / Vermicelli Pongal


Ven Pongal or Khaara Pongal is the Staple and Popular Breakfast of Tamil nadu,  which is made usually with Rice and Moongh dal. It is also a healthy and heavy breakfast spiced up with sautéing peppers, ginger and cumin seeds in Ghee. Since it gives a feeling of heaviness and guiltiness of having rice for breakfast too, I often pair poha, millets and oats with moongh dal and make this Ven Pongal which turns out tasty. This time  I tried Vermicelli pongal and it is a quick, easy, delicious and healthy breakfast. Serve this hot with any chutney or sambar...


ALSO SEE OTHER PONGAL VARIETIES LIKE AVAL KHAAARA PONGAL, PULI PONGAL, RAVA KHAARA PONGAL. SAMAI PONGAL


Pre time: 03 mins
Cooking time: 20 mins
Serves: 3


Ingredients for making Semiya / Vermicelli Pongal:


Roasted Semiya / Vermicelli 3 cups (200 gms)
Moongh dal 3 tb spoons
Ghee 1 tb spoon
Pepper 2 tea spoons, cumin seeds 1 tea spoon powdered coarsely
Finely chopped ginger pieces 1 tea spoon
Cashews few (Optional)
Curry leaves
Hingh Powder 1/4 tea spoon
Turmeric powder a pinch




How to make Semiya / Vermicelli Pongal?


In a broad pan dry roast moongh dal till it changes the colour slightly.
Add 3 or 4 cups of water and turmeric powder.
Let it boil till it is cooked 75% to 80 % but not mushy.









Add the roasted semiya to the pan and add 3 more cups of water and required salt.
(Consider the water in the pan boiling with moongh dal and adjust the quantity of water)
Keep the stove to low flame and close the pan with a lid.
Leave it undisturbed for 10 minutes.









After 10 minutes open the lid and stir well for few seconds and switch off the stove.
Don't bother if the stuff is slightly loose.
In few minutes it will become tight.










Heat ghee in a sautéing pan and add pepper cumin powder, curry leaves, ginger, hingh, and cashews and fry till the cashews get roasted.
Add it to the pongal, mix and serve hot.




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