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Tamarind Vermicelli Upma (Imli vermicelli kichdi) (Puli semiya upma)

March 16, 2013

 

Ingredients and Recipe:

150 gms vermicelli broken and roasted dry, 2-3 red chili and curry leaves and oil for garnishing, mustard seeds and urad dal and channa dal each 1 tsp for garnishing, water, tamarind extract, salt.

Take a shallow pan and add a tsp of oil and heat it.  Add the torn and de-seeded red chili after adding the mustard seeds and dry dals and wait for everything to splutter.  Add curry leaves.  Add 2-3 cups of water and let it boil.  Add the roasted broken vermicelli and salt and let it cook for a few minutes on high flame.  When the water is almost fully absorbed, add tamarind extract (dry or liquid as available in shops; or you can make it at home by soaking lemon-size tamarind ball in warm water and extracting the juice by straining after some 30 min).  Turn well and turn off the flame when the upma is completely dry.  Take care to see that the upma (kichri) is not sticking to its sides, turn well again and close tight with a lid.  Leave the upma in the pan for 5-6 min.  Open and you can see nice yummy tangy Imli Vermicelli Kichri or Tamarind Vermicelli Upma or Puli Semiya Upma hot and inviting.

 

Short-cut:  I have tried the ‘Anil’ brand on the same and the Imli or Tamarind spice that comes with it is too good.    Nice and different dish to serve for guests for a change.  Goes well with coconut chutney.

 

 

 

 

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From → Vegetarian

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