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

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 peanuts

Peel the skin off

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

Dry roasted fenugreek, coriander & peppercorns

Freshly ground Fenugreek, coriander & pepper powder

Boil water, Add vermicelli semiya

Mix well

Leave it for 3 min

Check semiya cooked or not. Perfectly textured.

Drain water & keep it aside

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

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

Add chopped shallots

Add dry red chilli & curry leaves

Add asafetida, fenugreek powder & saute

Add coriander & pepper powder

Add roasted peanuts

Add tamarind juice[tamarind water or puree]

Stir well

Add grated jaggery

Add salt

Add boiled vermicelli

Mix well

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

Tamarind vermicelli semiya is ready to serve

Imli vermicelli upma

Semiya pulihora

Perfect textured Tamarind vermicelli semiya