I have prepared this semiya pongal recipe two years back for pongal and totally i for got about this recipe. Last year i have posted many recipes for pongal and this year i am in little lag. So two days back i was turning my old recipe diary pages and i found this yummy recipe tried by me earlier. I prepared that recipe once again and now i am super excited to share this recipe for this year pongal.

This is a must try pongal recipe i have to say. Because it tastes great and it requires very less ghee for this pongal. We like this version of pongal a lot. Do try this recipe at your home for this pongal and let me know the feed back.

Vemicelli Pongal

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Cuisine: Tamil
Serves:2

INGREDIENTS:
Vermicelli/ Semiya- 1 cup
Moong Dhal- 1/4 cup
Turmeric powder- pinch
Ginger, chopped - 1/2 inch
Salt- to taste
Ghee- 3 teaspoon
Pepper, whole- 1/2 teaspoon
Jeera, whole- 1/2 teaspoon
Curry leaves- 1 stand
Cashew nuts- 6 broken
Semiya Pongal

PROCEDURE:
  • Dry roast the vermicelli in a pan till light golen colour and set aside.
  • Roast the moong dhal till light golden colour. Wash the dhal if necessary.
  • Add 1½ cups of water, a pinch of turmeric powder and ginger; close with the lid and pressure cook on low flame for 3 whistles.
  • Meanwhile heat ghee in a pan and fry the cashewnuts and set aside. 
  • In the same ghee fry the pepper, jeera and curry leaves; set aside.
  • Once the steam goes off add a cup of water more and enough salt.
  • Bring it to boil, once it starts to become rolling hot add the roasted vermicelli half a cup at a time and mix well.
  • Like wise add the whole lot and mix well.
  • Slightly close with a lid and allow to cook normally in low flame.
  • Open the lid and mix once or twice to prevent the pongal catching at the bottom.
  • Once the vermicelli is almost cooked pour the pepper, jeera and curry leaves with the ghee and cook for a minute to mix all the flavours.
  • Add the fried cashew nuts too and mix well.
  • Notes: Add extra ghee for melt in mouth taste.
  • You could add little milk before adding the vermicelli if you like.


Vermicelli Pongal