Bambino Vermicelli Pulihora

Giving vermicelli a tangy twist, with everybody’s favourite, tamarind.

Vermicelli pulihora or semiya pulihora recipe is a tangy twist to your regular pulihora recipe. This vermicelli recipe is mildly spicy and tangy and is prepared with No onion or garlic, which makes it a perfect choice to be prepared as prasadam for festivals.Incorporate this semiya pulihora recipe for kids lunch box or evening snacks or even for breakfast. This pulihora can be prepared as prasadam for festivals.



  • Bambino Vermicelli – 2 cups
  • Vegetable oil -1 tbsp
  • Jeera – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Groundnuts – 25g
  • Chana dal – ½ tsp</li
  • Urad dal – ½ tsp
  • Red chillies -1–2 nos.
  • Curry leaves – few
  • Tamarind- 25g
  • Green chillies – 2-3
  • Hing – a pinch
  • Salt – to taste


  • Boil 2 cups of Bambino vermicelli as instructed.
  • Soak tamarind in 75ml water.
  • Heat oil in a vessel and prepare seasoning using the above ingredients.
  • Add the vermicelli to the vessel & mix well before serving hot.

    Your Bambino vermicelli pulihora is now ready, serve hot.

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