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Vermicelli Pongal

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Semiya Pongal is a Tamil harvest festival dish and is celebrated primarily in the state of Tamil Nadu.
vermicelli pongal

Vermicelli Pongal (or Semiya Pongal) is a traditional South Indian dish that’s served as a dish during the festival of Pongal. It’s served as a dish for breakfast. The dish is usually served hot or warm when it is prepared.

vermicelli pongal

vermicelli pongal
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Vermicelli Pongal Recipe

Semiya Pongal is a Tamil harvest festival dish and is celebrated primarily in the state of Tamil Nadu.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: South Indian

Ingredients for Vermicelli Pongal

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

For Masala Powder:

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

How to make Vermicelli Pongal

  • Fry the masala powder ingredients using 1/2 tsp of ghee and grind it to a powder.
  • Cook the green gram dal using 1 cup of water until dal splits.
  • Heat ghee in a pan.
  • Add chillies, cinnamon, cloves, cardamom, coriander, cumin seeds and pepper.
  • Fry well and powder it in a mixie.
  • Pour 2 cups of hot water on top of the cooked dal.
  • Add salt, asafoetida, turmeric powder, fried vermicelli, masala powder and 2 tsp of ghee.
  • Close the lid and allow to cook until vermicelli turns soft.
  • Mix well and transfer to a serving bowl.
  • Heat the remaining ghee and fry the cashewnuts till golden brown.
  • Pour it on top of the pongal.
  • Serve hot.

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