Semiya Coconut pulihora/Vermicelli Coconut Lemon Bath/Semiya Kobbari Nimma Pulihora
Print ThisIngredients
- 1 cup Semiya/Vermicelli
- 3 sp Grated Fresh Coconut
- 2 Green Chillies slit lengthwise
- 1/4 sp Turmeric Powder
- 2 sp Lemon Juice
- enough Salt
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- fistful Peanut
- 2 Red Chillies
- 2 sp chopped Coriander Leaves
- few Curry Leaves
- 3 sp Oil
Instructions
In a bowl add 3 cups of water, little salt, 1 sp oil and allow it to boil, when it start boiling add the vermicelli and cook for 3 to 4 mins. Once semiya/vermicelli is cooked then turn off the flame and pour into a strainer to drain water, pour cold water over it and keep aside.
Heat remaining oil in a pan add popu ingredients and fry, once done add peanuts, curry leaves, chopped green chillies and fry for a min, then add grated coconut, turmeric powder and stir.
Fry the coconut on low flame for 1 min, then add boiled vermicelli, enough salt and stir gently until it mix completely.
Mix well and let it cook for a couple of mins, now add lemon juice and mix everything well.
Finally add chopped coriander leaves and stir well. Then turn off the heat and transfer into a serving bowl. Now vermicelli coconut lemon bath is ready to serve.
