Tamarind Semia Upma – Recipe for quick South Indian breakfast / tiffin of Puli Semia / Tamarind Vermicelli
Tamarind semia upma is not a traditional 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.
Making use of packaged tamarind paste makes quick work of this recipe, in case you need to make a hot breakfast on a weekday. Add more peanuts or have it with a bowl of yogurt to get adequate protein along with this carb rich breakfast.
You may also like these quick Indian breakfasts
Pudla – Gujarati pancake made from besan / chickpea flour
Godhuma Dosai – instant whole wheat flour dosa
Tomato Omelette (vegan)
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