15 Minute Tamarind Semia Upma | Puli Semia

15 Minute Tamarind Semia Upma | Puli Semia
Puli Semia | Tamarind Semia Upma

Recipe for quick South Indian breakfast / tiffin of Puli Semia / Tamarind Semia Upma / Tamarind Vermicelli

This is not a traditional semia preparation, at least not in my home. This is inspired by my great grandmother's Puli Aval, a tamarind poha preparation that used to be my hot favourite for tiffin as a kid.

If you love Puliyodharai, then you will love this Tamarind twist on a plain semia upma. The peanuts, chana dal and udad dal give it a nice crunch, making it a very satisfying breakfast, all ready in under 15 minutes.

The method for preparing this Tamarind semia is slightly different as the semia needs to boiled like pasta in order to be cooked, unlike poha that just needs soaking in water (and draining) for most part.

15 Minute Tamarind Semia Upma | Puli Semia
Tamarind Semia Upma
Recipe for quick South Indian breakfast / tiffin of Puli Semia / Tamarind Semia Upma / Tamarind Vermicelli This is not a traditional semia preparation, at least not in my home. This is inspired by my great grandmother's Puli Aval, a tamarind poha preparation that used to be my hot favourite for tiff...

Tamarind Semia Upma

Summary

5150
  • Coursebreakfast
  • Cuisinesouth indian
  • Yield2 servings 2 serving
  • Cooking Time15 minutesPT0H15M
  • Preparation Time5 minutesPT0H5M
  • Total Time20 minutesPT0H20M

Ingredients

Water
1 3/4 cups
Salt
1/2 tsp
Tamarind paste
2 tsps
Turmeric powder
1/4 tsp
Roasted semia (vermicelli)
1 cup
Gingelly oil (or any cooking oil)
2 tsps
Mustard seeds
1/2 tsp
Udad dal
1 tbsp
Chana dal
1 tbsp
Peanuts
3 tbsps
Curry leaves
1 sprig
Dried red chillies
3
Salt
1/4 tsp
Sugar (optional)
1/2 tsp
Fresh coconut (for garnish)
1 tsp

Steps

  1. To prepare tamarind semia, in a pan, bring 1 and 3/4 cups water to a boil with salt, tamarind paste, turmeric. (in case you are using tamarind water/extract, then reduce the water content accordingly)
  2. When the water comes to a boil, add the roasted semia (vermicelli) and allow to cook on medium flame. Once the vermicelli is cooked and the water is absorbed, remove this in a plate and allow to cool. Do not overcook the semia.
  3. Meanwhile, prepare the tempering for the Tamarind Semia. In a heavy bottomed kadai, heat the gingelly oil.
  4. Add the mustard seeds. Once the seeds splutter, add udad dal, chana dal and peanuts. Stir on high flame until the dals turn golden brown and peanuts turn a shade darker and crisp up.
  5. Add the curry leaves, red chillies, asafoetida - stir for few seconds. Then add the cooked semia, a little extra salt (1/4 tsp or as per taste), sugar and toss to combine well.
  6. Remove this into a serving bowl and garnish with fresh coconut or finely chopped coriander leaves.

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