Puli semiya upma recipe
Traditional South Indian breakfast | tiffin recipe - Vermicelli upma cooked in Tamarind water
Servings: 2 people
Ingredients
- 1 cup Semiya
- 1 tsp + 1 tbsp oil
- ½ tsp mustard seeds
- A handful of peanuts
- Few curry leaves
- Small lemon sized tamarind
- 1.5 cups water
- Salt as needed
- ½ tsp turmeric powder
- 1/8 tsp asafeotida
- 3-4 red chili
- 1 green chili
Instructions
- 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.
Notes
1. You can add a few cashew nuts instead of peanuts.
2. Always nicely roast the semiya, else it will end up in mushy upma.
2. Always nicely roast the semiya, else it will end up in mushy upma.
