Craving a tangy twist to your meal? Look no further than Mamidikaya Semiya Pulihora! Sourness of green mango, delicate texture of vermicelli and vibrant tadka of spices create a delicious medley of taste and flavour in this recipe. Quick, simple, vegan and easy to make, semiya Pulihora with raw mango is perfect one pot summer meal.
More Pulihora Recipes To Try – Andhra Gongura Pulihora, Tamarind Pulihora, Raw Mango Pulihora, Lemon Rice
About This Recipe
Mamidikaya is Telugu word for Mango. Semiya is Vermicelli and Pulihora is traditional South Indian tangy yellow color rice. The tanginess in pulihora is from tamarind or lemon or green raw mangoes. This semiya mamidikaya pulihora is similar to mamidikaya pulihora recipe. Instead of rice, we use semiya, which is vermicelli. Kairi is Hindi word for Green Raw Mango. So, we also call this as Kairi Semiya Ka Pulihara.
Semiya mamidikaya pulihora is an excellent choice for those looking to explore new variations of traditional recipes. It serves as a perfect dish for festive occasions or as a delightful lunchbox meal. This recipe takes classic ingredients and turns them into new, tasty dish that honor their traditional roots. Also offers a unique and exciting flavor that is both refreshing and comforting.
Ingredients & Variations
Roasted Semiya (Vermicelli): Ensure to use roasted vermicelli for this recipe. It adds a nutty flavor and prevents the vermicelli from becoming mushy upon cooking. If using unroasted vermicelli, roast it in a dry pan until golden brown before proceeding with the recipe.
Grated Raw Mango (Pachi Mamidikaya): Choose raw mangoes that are firm and slightly sour for the best flavor. Grate the mango finely to evenly distribute its tanginess throughout the dish. Adjust the quantity of mango according to your taste preference and the sourness of the mango.
Green Chilies: Green chilies add heat and flavor to the pulihora. Adjust the number of chilies based on your spice tolerance. Slitting them lengthwise allows their flavor to infuse into the dish without making it overly spicy. Remove the seeds for a milder version.
Turmeric Powder: Turmeric powder adds a vibrant yellow color to the pulihora and imparts a subtle earthy flavor. Use just a pinch to lightly season the dish and enhance its visual appeal.
Tempering Ingredients: Mustard, cumin, dry red chili, urad dal, black peppercorns and curry leaves are the basic ingredients of tempering. These ingredients create a flavorful and aromatic base with their unique flavor.
Handful of Roasted Peanuts: Roasted peanuts provide a crunchy texture and nutty flavor to the pulihora. Add them towards the end of cooking or sprinkle them on top just before serving to maintain their crispiness. You can adjust the quantity of peanuts according to your preference for crunchiness.
If roasted peanuts are not readily available at home, then can deep fry the peanuts along with tempering ingredients.
Alternatively, you can use cashews. Dry roast or fry them along with tempering ingredients.
Mamidikaya Semiya Pulihora
Mamidikaya Semiya Pulihora is a traditional South Indian dish made with raw mango (mamidikaya), vermicelli (semiya), and spices. It’s a perfect choice for a summer meal due to its refreshing tanginess and light texture.
To prepare it, start by roasting vermicelli until it’s golden brown. Then, boil the roasted vermicelli in enough water till soft. Add tadka ingredients to oil and when they start to change color add grated raw mango. Sauté until the mango softens slightly. Finally, mix in cooked vermicelli, turmeric powder and salt. The result is a vibrant and flavorful dish that’s both satisfying and cooling during hot weather.
Enjoying Mamidikaya Semiya Pulihora as part of a summer meal can be a delightful experience. Pair it with some some crisp papadums or vadams for extra crunch. It’s a light yet satisfying dish that’s perfect for enjoying on a warm day!
Best On-The-Go Meal
Mamidikaya Semiya Pulihora (green raw mango vermicelli pulihora) is an excellent choice for packing! Its tangy and flavorful taste profile makes it ideal for picnics, lunchboxes, long drives or any on-the-go meal. Since it doesn’t require reheating and stays fresh for several hours, it’s perfect for outings or travel.
When packing Mamidikaya Semiya Pulihora, consider using an airtight container to keep it fresh. Additionally, you might want to pack some extra garnishes like roasted peanuts or cashews separately to sprinkle on top just before eating, ensuring they stay crunchy.
Including some sliced cucumber or carrot sticks alongside the pulihora can provide a refreshing contrast and add crunch to the meal. And don’t forget to pack some napkins or wipes for easy cleanup!
Overall, this Semiya Pulihora with green raw mango is a convenient, flavorful, and satisfying dish to pack for any occasion. Especially during the summer months when its refreshing taste is most appreciated.
Serving Suggestions
Here are some serving suggestions for Mamidikaya Semiya Pulihora:
- Garnish and Accompaniments:
- Sprinkle some freshly chopped coriander leaves (cilantro) or grated coconut on top for added freshness and flavor.
- Serve with a side of crunchy roasted peanuts or cashews for extra texture.
- A cooling beverage like buttermilk (lassi) or a refreshing lemonade complements the tangy flavors of the pulihora.
- Side Dishes:
- Pair with a simple vegetable side dish such as potato fry, okra fry, or eggplant curry to create a well-rounded meal.
- Serve alongside crispy papadums or vadam (South Indian lentil crisps) for a satisfying crunch.
- You can even serve this along with pickle or peanut chutney.
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Mamidikaya Semiya Pulihora Recipe
Mamidikaya Semiya Pulihiro combines the delicate texture of vermicelli with the zesty flavor of raw mango. A delightful medley of sweet, sour, and savory notes, making it a refreshing addition to any mealtime.
Ingredients
- 1½ cups roasted Semiya | Vermicelli
- ¼ cup grated Raw Mango | Pachi Mamidikaya
- 3 Green chilies slit lengthwise
- 1 pinch Turmeric Powder
- Salt to taste
Tempering | Tadka
- ½ tsp. Mustard seeds
- ½ tsp. Cumin seeds
- 2 dry Red chilies
- ½ tsp. Black peppercorns
- 5-6 Curry leaves
- ½ tsp. Chana dal
- 4 tbsp. Oil
- 4-5 tbsp. roasted Peanuts
Instructions
How To Make Mamidikaya Semiya Pulihora
Step 1: Cooking Vermicelli
Add enough water to a pot. To this add tbsp. of oil, ½ tbsp. salt and pinch of turmeric powder. When the water starts to boil, add roasted vermicelli. [You want enough water to fully submerge the vermicelli.]
Use a fork or a pair of tongs to stir the vermicelli gently to prevent it from sticking together. Cook the vermicelli according to the package instructions or until it reaches your desired level of tenderness. It typically takes just a few minutes, usually around 3-5 minutes, but this can vary depending on the thickness of the vermicelli.
To check if the vermicelli is done, simply take a strand and taste it. It should be tender but still slightly firm (al dente). Once the vermicelli is cooked to your liking, drain it in a colander or sieve to remove excess water. Set this aside.
Step 2: Tempering | Tadka
In a pan add oil and when it heats up add mustard seeds, cumin seeds and chana dal. Stir on low flame till mustard seeds start to splutter. Now add dry red chilies, green chilies and black peppercorns.
Stir till green chilies are blistered. Now add curry leaves and stir till curry leaves start to change color.
STEP 3: Making Mamidikaya Semiya Pulihora
To this add grated raw mango and fry for 3-4 minutes or till moisture in the grated raw mango is evaporated.
Now stir in pinch of turmeric powder. To this add boiled vermicelli. Stir until all the ingredients are well combined. Check for salt and add if required.
Cook covered on low flame for 5-6 minutes. Sprinkle roasted peanuts.
Turn off the flame and transfer it into a serving bowl.
Serve warm or at room temperature.
Add love to make this mamidikaya semiya pulihora taste 'Yummy'.
Notes
Tips To Make The Best
Remember to keep an eye on the vermicelli as it cooks, as it can quickly go from perfectly cooked to overcooked and mushy. Vermicelli is the main ingredient in this recipe, perfectly cooked vermicelli adds taste and texture to the pulihora.
Some people like to rinse the cooked vermicelli under cold water to stop the cooking process and prevent it from becoming too soft. This step is optional and depends on personal preference and how you plan to use the vermicelli.
If you do not have roasted peanuts, you can add raw peanuts while frying tadka. First fry peanuts in the oil and remove before adding mustard seeds. You can add fried peanuts in the last before removing the pulihora in a bowl.
Keep all the ingredients, ready on kitchen counter for making pulihora, especially tadka ingredients and grated raw mango.
Instead of peanuts, you can add cashew nuts too.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 480Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 338mgCarbohydrates: 28gFiber: 6gSugar: 7gProtein: 15g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Lauren says
Found this recipe when wanting to try something new as a side dish. This rice dish was fantastic! I didn’t know that green mangos were so good. Thanks for this recipe!
Sue says
Wow, what an unusual recipe! I’ve only ever used green mango once before, in a Thai salad. Really looking forward to trying this!
kushi says
Seasonal favorite. Looks so delicious. Thanks for sharing.