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.
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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 Time20mins
Cook Time20mins
Total Time40mins
Course: Breakfast, Main Course
Cuisine: South Indian
Ingredients for Vermicelli Pongal
1cupRoasted Vermicelli
3cupWater
1/4cupGreen Gram Dal
as per tasteAsafoetida
as per tasteSalt
2tbspGhee
1/4tspTurmeric Powder
10Cashewnuts
For Masala Powder:
2Red Chillies
1tspCoriander Seeds
1 small pieceCinnamon
2Cardamom - 2
2Cloves
1/2tspCumin Seeds
8Black 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.
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