Oct 27, 2013

Semya Pulihora

All of a sudden the cold front is here in DFW, with that result this past weekend started with a cold and chill morning. And I am set for making a new spicy and savory breakfast to brighten the day. After browsing through several breakfast recipes I have set my mind on trying this Semya Pulihora. Though I have tried several Pulihora recipes by now, but Semya Pulihora is missing from the list. Two Birds with one recipe, A new recipe and another item on Pulihora Recipes list....!

Semya Pulihora
Semya is one nice ingredient where you can try several variations and can make sweet and savory dishes. You can even replace rice with Semya in dishes like Pulao or Pulihora. I have made semya pulao before and today witnessed in Pulihora, and absolutely loved the end result. Here is the recipe, try it out and let me know how this turned out for you. Njoy!

Semya - 2 cups ( or vermicelli)
Lime Juice - 2 Tbsp ( or from 1 medium sized lime)
Salt - 2 tsp
Green chili - 3
Grated carrot - 2 tbsp ( or 1 medium carrot) ( Optional)
Peanuts or cashew nuts - 6 to 7

For Thadka Seasoning:
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Red chili - 2
Mustard Seeds - 1 tsp
Turmeric  - 1 tsp
Curry Leaves - 5 to 6
Oil - 2 Tbsp

You can find the detail steps on How to make Thadka here.


  1. Take lime juice in small bowl and add 1 tsp salt to it and set it aside.
  2. Heat 4 cups of water with 1 tsp salt and when the water is boiling add Semya to it and cook it for 4 to 5 min ( not more than that). Drain the Semya in colander and place it under running cold water ( or you can add 2 to 3 ice cubes to it, this will stop semya to cook any more which helps to get them separated from each other)
  3. Spread the drained Semya in a wide bowl or plate and pour the lime juice on top of it and give it a quick stir.
  4. Heat 2 Tbsp of oil in a non-stick pan, once the oil is hot, add Red Chili, Chana Dal, Urad Dal saute them until they turn into golden color. Now add Mustard Seeds, Turmeric Powder and  Curry Leaves. After that add Peanuts or Cahsew nuts and let them get roasted. Finally add Green Chilis and leave it on stove for 1 min. Switch off the stove and add this tempering to the Semya and mix it very well. Taste and adjust the seasonings and leave it there for 30 min for all the flavors to sink and also as semya gets cooled it gets separate from each other. 
  5. Transfer to Serving Bowl and serve warm as savory breakfast or brunch. 


  • Usually I prefer cashews to Peanuts, hence I have added Cashew nuts instead of peanuts.
  • Carrot add nice color and crunch to Pulihora and will be a nice addition to Lime version Pulihora.
  • I have used store bought Lime Juice ( Real Lemon Brand). I always keep it handy for these quick fixes, especially it is very handy and time saving to make Lemon Pulihora in minutes. ( Of course nothing beats the freshly squeezed lime juice)

Hope you have enjoyed this quick fix for your breakfast and another new recipe with Semya.
Take care until we meet here.


  1. Delicious and looking pulihora. Excellent looking rice.

  2. Semya Pulihora looks colorful and mouthwatering.. Easy to make too Mythreyi :-)

  3. I often make the poha with sevai and I think this recipe is quite close to it...an absolute winner for a breakfast dish :-)

  4. Love to start my day with this beautiful dish, filling breakfast.

  5. Very yummy, yes I agree semiya goes well with so many mixes.



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