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Semiya Pulihora

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Ingredients:
vermicelli 2 cups
roasted peanuts 3-4 tbsps
juice of 1 large lemon, adjust
salt to taste

Tempering/Poppu/Tadka:
oil 1 tbsp
mustard seeds 1 tsp
urad dal/minappa pappu/split gram dal 1/2 tbsp
channa dal/senaga pappu/bengal gram 1 tbsp
dry chillis, tear and de-seed 2
hing 1/4 tsp
grated ginger 1/2 tsp
slit green chillis 2
haldi/turmeric pwd/pasupu 1/4 tsp
curry leaves 8-10

Method:

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.

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.

Add salt to taste and lemon juice to the seasoning and combine it well and pour over the vermicelli and mix well.

Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Tip: for non-sticky vermicelly, Add 1 tsp of oil before adding the vermicelly to boiling water
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