Archive | 11:59 pm

Vermicelli Tamarind Pulihora

17 May

Semya Chintapandu Pulihora.

Vermicelli is boiled in water till just soft and fluffy. Tamarind is soaked in water and the pulp is extracted. The prepared pulp is briefly cooked in oil along with spices and mixed with the vermicelli. Serve vermicelli tamarind pulihora with a glass of buttermilk.
Makes: 1 – 2 Servings of Vermicelli Tamarind Pulihora.


Vermicelli 1 Cup
Tamarind 2 inch Size Piece
Jaggery 2 Tbsps (Grated)
Green Chiles 1 – 2
Roasted Peanuts 2 Tbsps
Turmeric Powder a Small Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add green chillies.
Fry for few seconds, add tamarind pulp and jaggery.
Let the mixture come together a bit (less than a minute) and remove from heat.

In a mixing bowl, add the vermicelli, above tamarind mixture, turmeric powder and salt (if necessary).
Mix thoroughly and carefully and garnish with roasted peanuts.
Serve vermicelli tamarind pulihora.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan.
Variations: You can also add chana dal to the talimpu ingredients if desired.
Other Names: Vermicelli Tamarind Pulihora, Semya Chintapandu Pulihora.