November 6, 2008
If you like tamarind rice, you will also like this. I came across Siri's Vermicilli pulihora recently and bookmarked it. I really enjoyed my dinner today.. Thanks Siri.
My method is slightly different.
Tamarind-small lime size
Water(3 cups approx)
Turmeric powder-1/4 tsp
Sesame Oil(gingely oil)-1.5 tbsp
Pepper powder-1/4 tsp
Mustard seeds-1/2 tsp
Urud dal-1 tsp
Curry leaves-a few
Peanuts(unsalted roasted)-1 tsp
Soak tamarind in warm water. Set aside.
Heat 1/2 tsp of oil in a pan. Roast semiya to golden brown. Remove and set aside.
Heat rest of the oil, tamper with the above ingredients. Extract tamarind water(about 3 cups) and add it to the tampered ingredients. Add salt, turmeric powder,pepper powder and let the tamarind water boil for 10 minutes till the raw smell is gone. Add roasted semiya now and continue heating till it is cooked well.
If you add excess tamarind water, then semiya pulihora might become mushy. So add just the right amount(just like you would add water for regular semiya upma). Don't blame me if you didn't get it right :-)