How to make
Ingredients
• Sorrel leaves – 2 bunch.
• Vermicelli – 1 cup.
• Ghee – 2 teaspoons.
• Peanut – 1/4 tablespoon.
• Cashew nuts (chopped) – 4-5 numbers.
• Curry leaves – 2 springs.
• Cumin seeds – 1 teaspoon.
• Green chillies (slit) – 4-5 numbers.
• Mustard seeds – 1 teaspoon.
• Urad dal – 1 teaspoon.
• Chana dal – 1 teaspoon.
• Oil – as required.
• Salt – to taste.
• Water – 1/4 cup.
• Turmeric powder – pinch.
Method:
Heat ghee in a pan, add vermicelli and fry till they get a nice colour. Transfer to a plate. In the same pan, heat oil, add
mustard seeds, cumin seeds, peanuts, cashew nuts, urad dal, and chana dal and sauté them till they turn light
golden in colour. Add green chillies, curry leaves, turmeric powder, sorrel leaves, salt and cook till oil oozes
out. Now add water and allow to boil, then add fried vermicelli, and cook for 4-5 minutes. Gongura Semiya
Pulihora is now ready to serve.