Ingredients

• 1.5 cups - vermicelli (semiya)
• 1 - tamarind (lime-sized)
• 3 cups - water
• salt to taste
• 1/4 tsp - turmeric powder
• 1.5 tbsp - sesame oil
• 1/4 tsp - pepper powder
• To temper: 1/2 tsp - mustard seeds
• 1/2 tsp - cumin
• 1 tsp - urad dal
• a pinch of hing
• a few curry leaves
• 2 - red chillies
• 1 tsp - peanuts (unsalted, roasted)

How to Make Semiya Pulihora

• Soak the tamarind in warm water and set aside.
• Heat 1/2 tsp of oil in a pan.
• Roast the semiya to golden brown. Remove and set aside.
• Heat the remaining oil and temper with the ingredients listed for the purpose.
• Add 3 cups of tamarind water to the tempered ingredients.
• Add salt, turmeric powder, pepper powder and let the tamarind water boil for 10 minutes or until the raw smell is gone.
• Add the roasted semiya and continue heating until it's cooked well.
• Recipe courtesy: Indian Vegetarian Kitchen