Semiya Pulihora / Spicy and Tangy Rice Vermicelli

This is another of my regular dishes. I make this when I am crunched for time. Its simple, easy and very delicious (atleast according to me).

I've always liked my Pulihora with Lemon. In my house they used to make it with Tamarind most of the time.

I don't give V as he "rejected" it twice. I guess this needs to be altered for his taste. Since I make this when there's not enough time, there's no chance of altering it. I think I'll just let him grow a bit more before giving it again. When I make this dish, there's always some thing in the freezer for him.

Now to the recipe:

Ingredients:
250 gms Semiya / Vermicelli / Rice Noodles
Zest and Juice of 1 big lemon
1 Green Chilli – slit vertically
1 tsp Mustartd Seeds
2 tsp Chana Dal
1 tsp Urad Dal
15 to 20 Curry Leaves
1/2 tsp Ginger Paste
1/4 tsp Hing
1/4 tsp Turmeric Powder
2 tbsp Oil

Method

1. Cook Semiya according to the package instructions. Please see Note 1 below to see how I cooked it.
2. In a separate pan, heat the Oil.
3. When hot, add the Mustard Seeds.
4. Once they splutter, add the Hing, Chana Dal, Urad dal and the Green Chilli and fry till they start to change colour.
5. Add Curry Leaves, Ginger Paste and fry for a minute.
6. Add the Turmeric Powder and Lemon Zest and mix well.
7. Turn off heat and add the Lemon Juice and mix well.
8. Pour over the Semiya and mix well. I use my hand to mix it.
9. Serve hot.

Note 1: In a pan, pour enough water so the broken semiya will immerse fully. Add salt to this and get to a rolling boil. Put the semiya into the water and immerse well. Let it cook till its done (approx 4 to 5 mins). Drain immediately. Pour cold water on it to stop cooking. Add 2 tsp Oil and cover the semiya well. This will prevent the semiya from sticking. If possible, spread out the semiya. I don’t spread out the semiya. Its easy enough to separate it when you are mixing.

Note 2: You need to be real fast when you are making the actual "sauce" as the Dals can burn very quickly once they start changing colour.

This goes to CBB Series 3 - Evening Tiffins at Tickling Palates.