• Breakfast Recipes >Vermicelli pulihora | Tamarind semiya upma-How to make-Stepwise pictures

Vermicelli pulihora | Tamarind semiya upma-How to make-Stepwise pictures


Vermicelli pulihora


Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 4 | Type: Breakfast, dinner, Ganesh chaturthi special | Take With: Chutney, chips, potato fry

Ingredients

  • Semiya [vermicelli] – 1 cup
  • Tamarind puree – 3 tbsp [Soak gooseberry size tamarind in hot water, squeeze & extract]
  • Roasted peanuts – ¼ cup
  • Dry red chilli - 1
  • Shallots[sambar onion] - 5 [finely sliced]
  • Curry leaves – 1 spring
  • Turmeric powder – ¼ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Asafetida a pinch
  • Jaggery - ½ tbsp
  • Oil – 1 tbsp
  • Salt to taste
  • Gingelly oil – 1 tbsp

For Roasting & grinding ingredients

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

Method

  • Heat pan with 2 cups of water, add salt & let it boil. When boiling cut off heat, add vermicelli mix well, leave it for 2 min.
  • Then drain the water & immediately put it in cold water, drain & keep it aside.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal & onion saute till golden brown or soft. Then add 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 & mixture becomes thick.
  • Then add semiya mix well. Add gingelly oil mix well & cut off heat serve hot.

How to make Vermicelli pulihora-Stepwise Pictures with procedure[Simple]

Dry roast peanutsDry roast peanuts

Peel the skin offPeel the skin off

Soak tamarind [puli - tamil, imli- hindi] in warm water for 5 minSoak tamarind [puli - tamil, imli- hindi] in warm water for 5 min

Dry roasted fenugreek, coriander & peppercornsDry roasted fenugreek, coriander & cumin seeds

Freshly ground Fenugreek, coriander & pepper powderFreshly ground Fenugreek, coriander & pepper powder

Boil water, Add vermicelli semiyaBoil water, Add vermicelli semiya

Mix wellMix well

Leave it for 3 minLeave it for 3 min

Check semiya cooked or not. Perfectly textured.Check semiya cooked or not. Perfectly textured. Now drain water.

Drain water & keep it asideDrain water & keep it aside

Ingredients for seasoning[shallots, curry leaves & dry red chilli]Ingredients for seasoning[shallots, curry leaves & dry red chilli]

Heat oil in a pan add mustard, bengal gram & urad dalHeat oil in a pan add mustard, bengal gram & urad dal

Add chopped shallotsAdd chopped shallots

Add dry red chilli & curry leavesAdd dry red chilli & curry leaves

Add asafetida, fenugreek powder & sauteAdd asafetida, Fenugreek powder & saute

Add coriander & pepper powderAdd coriander & pepper powder

Add roasted peanutsAdd roasted peanuts

Add tamarind juice[tamarind water or puree]Add tamarind juice[tamarind water or puree]

Stir wellStir well

Add grated jaggeryAdd grated jaggery

Add saltAdd salt

Add boiled vermicelliAdd boiled vermicelli

Mix wellMix well

Finally add 1 tbsp of gingelly oil mix well & cut off heatFinally add 1 tbsp of gingelly oil mix well & cut off heat

Tamarind vermicelli semiya is ready to serveTamarind vermicelli semiya is ready to serve

Imli vermicelli upmaImli vermicelli upma

Semiya pulihoraSemiya pulihora

Perfect textured Tamarind vermicelli semiyaPerfect textured Tamarind vermicelli semiya


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