Puli semiya upma recipe - Tamarind Vermicelli upma - Easy breakfast recipes

Puli semiya upma recipe - Tamarind Vermicelli upma - Easy breakfast recipes - Indian breakfast recipes Easy South Indian breakfast| Dinner recipe, vermicelli cooked in tamarind water. Apart from the popular, staple, South Indianvegetarian 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. Puli semiya upma Preparation time: 10 mins Cooking time: 20 mins Serves:2 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 2-3 red chili 1 green chili Full detailed recipe - https://www.jeyashriskitchen.com/puli-semiya-upma-recipe/