Apart from the popular, staple, South Indian breakfast like Idli, dosai, we make few traditional tiffin items too. We make puli aval, puli upma in our home for breakfast or evening tiffin. Sometimes when we make rice sevai, apart from the usual coconut sevai and lemon sevai, we make Puli sevai too. This is a no onion no garlic recipe and can be made on fasting days too. This recipe is puli semiya, where the usual simple vermicelli upma is cooked in tamarind water. The addition of chili and peanuts enhances the taste of this simple dish. This recipe I learned from my friend Banu. She shared with me casually while we both were going for a walk a few days back. So I tried it the next day and it was a super hit at home. The tanginess of the tamarind and the crunchiness of the peanut complimented the taste of this simple dish. Also please check out
Puli avalPuli upmaMor avalHariyali pohaEasy pori upma
Puli semiya upma recipe
Soak lemon sized tamarind in hot water for 10 minutes.Extract the tamarind juice using 1.5 cups of water.
In a pan add 1 tsp oil.Add the semiya and roast this till golden brown.Keep the flame low and stir continuously.Ensure not to burn it.If you are using roasted semiya | vermicelli, skip this step.
In a pan add 1 tbsp of oil and add the mustard seeds, green chili, curry leaves, broken red chili, and peanuts.Saute this for few minutes till the peanuts get cooked.
Add the tamarind extract to this now.Add salt, turmeric powder, asafoetida and allow this to boil well.
Once it starts rolling boil, simmer the flame, and add the roasted semiya | vermicelli.Let this cook on a medium flame, stir this in between.Let this cook till the semiya gets cooked well and the water is completely absorbed.
Puli semiya upma is ready.You can serve this with fire-roasted appalam or with a bowl of curd.
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