🇮🇳 Indian Vegetarian

Puli Sevai

Name: Puli Sevai
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1 tbsp, minced Ginger; 2, slit Green Chili; 1/4 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; 1/2 Lemon; 1/2 cup, roasted Peanuts; 2 tbsp Tamarind Paste; 1 cup Vermicelli

🇮🇳 Indian

Tamarind vermicelli, puliyodarai's softer cousin. The 20-minute breakfast that has fed half a billion mornings. Best with a cup of strong filter coffee.

Prep 15 min Cook 11 min Serves 2 Easy

Ingredients

Saltto taste
Onion1, finely chopped
Ginger1 tbsp, minced
Green Chili2, slit
Turmeric Powder1/4 tsp
Vegetable Oil2 tbsp
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Lemon1/2
Peanuts1/2 cup, roasted
Tamarind Paste2 tbsp
Vermicelli1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Prepare the vermicelli: roast if it's rava, rinse if it's poha, soak if it needs it.
2
Splutter mustard seeds, tip in the curry leaves and chilies, and let the oil get fragrant.
3
Cook the onions with a pinch of salt till sweet and glassy, then add ginger and the spices.
4
Add the tamarind paste, saute a minute, then fold in the prepared vermicelli with salt and a splash of water.
5
Rest covered off the heat for five minutes, fluff, and top with the peanuts and a hard squeeze of lemon.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Recipe 26: Tamarind Rice (Puli Satham) (With English Sub) · on YouTube