VERMICELLI PULIYODHARAI

 

In this recipe, I have substituted vermicelli for rice. Fluffy consistency of vermicelli is key for this dish. Hence appropriate quantity of water should be added. This puliyodharai can be prepared in many different methods like using ready made puliyodharai powder/paste available in the shops or by using home made made pulikachal ( tamarind paste with blend of spices). Usually pulikachal is prepared in large quantities and stocked for nearly a month. In the below recipe,I have ellucidated ingredients for preparing small quantity of the dish.

INGREDIENTS

 

VERMICELLI- 200 GRAMS

WATER- 2 CUPS

SALT TO TASTE

FOR PULIKACHAL

TAMARIND- GOOSEBERRY SIZE

CORIANDER SEEDS- 5 TSP

GRAM DAL- 2 TSP

URAD DAL- 2 TSP

BLACK SESAME SEEDS- 1 TSP

PEPPERCORNS- 3/4 TSP

RED CHILLIES- 4 NOS

FENUGREEK SEEDS- 1/2 TSP

TURMERIC POWDER- 1/8 TSP

JAGGERY POWDERED- 1 TSP

SEASONING

SESAME OIL- 4 TSP

MUSTARD- 1 TSP

GROUNDNUTS- 2 TSP

GRAM DAL- 1 TSP

URAD DAL SPLIT- 1 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/4 TSP

RED CHILLIES- 2 NOS

METHOD

 

Dry roast vermicelli till it turns slightly brown and switch off.

In a vessel add two cups of water,salt,a tsp of oil and boil. Now add the roasted vermicelli to the boiling water and simmer in mild heat till vermicelli absorbs all the water.

Allow the cooked vermicelli to cool.

Soak tamarind in warm water and extract syrup.

In a pan add a tsp of oil and fry coriander seeds,urad dal,gram dal,red chillies,fenugreek seeds,sesame seeds and roast till crisp and powder the ingredients on cooling.

In a pan heat oil and prepare seasoning. Pour the tamarind syrup,salt,turmeric powder,jaggery and boil till the raw smell of the syrup goes off.

Add the powder to the tamarind syrup and keep boiling till the syrup thickens.

Now mix pulikachal to the boiled vermicelli and mix evenly.