Semiya Pongal for Breakfast

Ingredients for Semiya Pongal:

  1. Semiya (vermicelli) – 100 gm
  2. Green gram daal – ½ cup
  3. Refined groundnut oil – 3 big spoons
  4. Mustard seeds – 1 tsp
  5. Cumin seeds – ½ tsp
  6. Black pepper seeds (as whole) – 18
  7. Cashew chopped – 2 big spoons
  8. Onion chopped – ½ cup
  9. Green chillies chopped – ½ big spoon
  10. Salt – as needed
  11. Coconut scrapped – ½ cup
  12. Ghee – ¼ tsp

How to prepare Semiya pongal for breakfast?

  1. Fry green gram daal and cook it well. Never drain water.
  2. Heat ghee in a pan and fry semiya till it becomes light red in colour.
  3. Boil 6 cups of water and cook vermicelli. Never over cook it. Drain excess water.
  4. Heat oil and add mustard seeds and cumin seeds to splutter.
  5. Then add black pepper, cashew, green chillies and onions and sauté well.
  6. Add salt and vermicelli and sate again.
  7. Add cooked green gram and coconut. Let whole water to be absorbed. Put the flame off.


Read a few more vermicelli (semiya) recipes here. Here is the page link. Click on the images in the gallery to read.
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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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