Tamarind Vermicelli Anil
Vermicelli is a very thin noodles known in many cuisines (including Italian and Asian).
Tamarind Vermicelli or Semia is another form of Semia where in the sour taste of tamarind dominates the dish. It is made by tempering mustard, curry leaves, and chilies in a little oil and adding on tamarind water in it. Once the water comes to boil, the Semia is added in either it’s roasted or non-roasted form until it is well cooked. The tamarind water that is needed for the recipe can be freshly made by soaking some tamarind in hot water or by using packaged paste available in the market.
Ingredients: Refined wheat flour,
Tamarind mixture: Coriander, Bengal Gram Dal, groundnut, citric acid, salt, black Gram Dal, sesame oil, fenugreek, mustard, chilli, Hing, Tamarind powder, Turmeric.
Recipe:
Ingredients:
Vermicelli – 1 cup
Roasted peanuts – ¼ cup
Dry red chilli – 1
Small onions – 5 finely chopped
Curry leaves – few
Turmeric powder – ¼ tsp
Mustard seeds – 1 tsp
Chana dhal – ½ tsp
Urad dhal – ½ tsp
Asafoetida – a pinch
Oil – as required
sesame oil – 1 tsp
Salt to taste
Tamarind mixture- to taste
Steps:
Heat 2 cups of water in a pan along with salt and let it boil. To this add roasted vermicelli and cook on a medium heat. Once vermicelli gets cooked, drain and set aside.
In a separate pan, heat oil. Add mustard seeds and wait till they splutter. To this add chana dhal, urad dhal, small onions and sauté till golden in color.
Then add roasted peanuts and sauté gently.
Add dry red chilli, asafoetida, curry leaves and turmeric powder. Stir well and add salt, ground powder and blend well.
Leave it to boil till the mixture thickens.
Then add cooked vermicelli, pour few drops of gingelly oil over it and remove from stove.
Serve hot with coconut chutney or any side dish of your choice. Even plain curd with cucumber slices will go well with this dish
weight: 200g
