Works as a quick breakfast or evening snack. I have used lemon juice in place of tamarind. Will also blog the tamarind version. Do add peanuts to the pulihora as it enhances the flavor.
Prep & Cooking: 20-25 mts
Serves 3-4 persons
2 cups vermicelli
juice of 1 large lemon, adjust
3-4 tbsps roasted peanuts
salt to taste
1 tbsp oil
1 tsp mustard seeds
1/2 tbsp urad dal/minappa pappu/split gram dal
1 tbsp channa dal/senaga pappu/bengal gram
2 dry chillis, tear and de-seed
1/4 tsp hing
1/2 tsp grated ginger
2 green chillis, slit
1/4 tsp haldi/turmeric pwd/pasupu
8-10 curry leaves
1 Bring 5 cups of salted water to a boil. Add the vermicelli and cook for just under 4 mts. Turn off heat and strain. Pour 2 cups of cold water and strain the water completely. Add 2 tsps of oil and combine.
2 While the vermicelli is cooking in the hot water, prepare the seasoning. Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for 30 secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
3 Add salt to taste and lemon juice to the seasoning and combine it well and pour over the vermicelli and mix well.
4 Taste and if you feel that it needs more tang, add more lemon juice accordingly.