• 200 gms vermicelli
  • 40 gms tamarind, soaked in hot water
  • 50 ml oil
  • 1 bunch curry leaves
  • 6 green chilies, chopped
  • 50 gms groundnuts
  • 1 tsp jeera (cumin seeds)
  • 1 tsp mustard
  • 2 tsp chana dal
  • 2 tsp urad dal
  • 1/2 tsp turmeric powder
  • 2 red chilies
  • Salt to taste
  • A pinch of asafoetida

METHOD : Heat oil in a pan and add mustard seeds and cumin seeds. When they splutter, add red chilies, urad dal, chana dal, curry leaves and fry for a minute. Also add groundnuts, green chilies, turmeric and asafoetida. Fry for a minute and add tamarind pulp and little water. When the water is boiling, add vermicelli and salt; mix well and allow to cook until the vermicelli is tender. Remove and serve hot.

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