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

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.