• Breakfast Recipes > Tamarind ragi semiya | Ragi semiya pulihora | Puli ragi vermicelli | Ragi semiya puliyogare

Tamarind ragi semiya | Ragi semiya pulihora | Puli ragi vermicelli | Ragi semiya puliyogare


Tamarind ragi semiya


Cuisine Style: Srirangam, Tamil nadu, South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney, Chips | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

  • Ragi semiya [Anil] – 2 cup [200 gm]
  • Tamarind puree – 3 tbsp [Soak gooseberry size tamarind in hot water and extract]
  • Roasted peanuts – ¼ cup
  • Dry red chilli - 1
  • Curry leaves – 1 spring
  • Turmeric powder – ¼ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Asafetida a pinch
  • Jaggery - 1 tsp
  • Oil – 1 tbsp
  • Salt to taste
  • Gingelly oil – 1 tbsp

Roasting & grinding ingredients

  • Fenugreek – ½ tbsp
  • Coriander seeds – 1 tbsp
  • Peppercorns - 5
  • Sesame seeds – 1 tbsp
  • Dry roast all ingredients and grind to fine powder or coarsely grind.

Method

  • Soak ragi semiya in salt added water for 3 min. then drain water & steam in idli cooker for 5 to 6 min.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal and roasted peanuts sauté gently.
  • Add dry red chilli, curry leaves, asafetida, fenugreek and turmeric powder mix well.
  • Then add salt, coriander and pepper powder mix well & add tamarind puree mix well leave it for boil.
  • When boiling add jaggery & let it thick. Then add steamed ragi semiya mix well.
  • Finally add sesame powder & gingelly oil mix well & cut off heat serve hot.

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