Being a south India, Puliyogare is a staple at our home. I thought of giving a twist to the regular rice puliyogare and use create tangy Puliyogare Vermicelli. The recipe is super easy, quick and yummy. If your little one is a picky eater and then I am sure a bowl full of warm Puliyogare Vermicelli can make them happy instantly. Puliyogare Vermicelli is the best choice for the Tiffin box along with seasonal fruit.
Puliyogare Vermicelli – Tasty Lunch Box Recipe
Ingredients to Prepare Puliyogare Vermicelli
- Thin Vermicelli – 1 Cup (I opted for Anil Brand)
- Puliyogare Puree – 2 tablespoon
- Water – 3 Cups
- Ground Nut – 1 tablespoon
- Chana Dal – 1 tablespoon
- Gingelly Oil – 1 spoon
- Mustard Seeds – 1/2 spoon
- Curry Leaves – 1 Bunch
- Salt – To Taste
Method to Prepare Puliyogare Vermicelli
- Take a large bowl, soak the vermicelli for 2-3 minutes in cool water.
- Take a pan, heat gingelly oil, add mustard seeds, groundnut, and chana dal. Roast everything for 1 minute or until they are golden in color.
- Add the puliyogare puree, curry leaves, and soaked vermicelli. Mix everything well and add salt to taste.
- Allow the Puliyogare Vermicelli mix to cook for 7-10 minutes in medium flame or until the Vermicelli is well coated in the puliyogare puree.
- Turn off the flame and pour 1/2 spoon of warm gingelly oil. It gives a glossy look to the Puliyogare Vermicelli.
- Serve the hot Puliyogare Vermicelli with love.
Ingredients to Prepare Puliyogare Puree
- Gingelly Oil – 3 spoon
- Peanuts – 1/4 cup
- Mustard Seeds – ½ spoon
- Chana Dal – 1 spoon
- Urad Dal – spoon
- Dried Red chilies – 4 nos
- Curry Leaves – 1 bunch
- Powdered jaggery – 1/4 spoon
- Turmeric Powder – 1/2 spoon
- Asafoetida – 2 pinch
- Tamarind – lemon sized ball
- Salt – to taste
Ingredients For the Authentic Puliyogare podi
- Gingelly Oil – 1 spoon
- Chana Dal – 1 spoon
- Urad Dal – 1/2 spoon
- Coriander Seeds – 1 spoon
- Dried Red Chillies – 2 nos
- Fenugreek Seeds – 1/4 spoon
- Sesame seeds – 1 spoon
Method To Prepare Puliyogare Puree
- Take a heavy bottom pan, heat oil and roast chana dal, urad dal, coriander seeds, dried red chillies, fenugreek seeds and sesame seeds.
- Roast everything for 2-3 minutes in low flame and grind it into a fine powder.
- Meanwhile, squeeze out thick tamarind pulp. To speed up the process you can soak the tamarind pulp in hot water for 15 minutes.
- Take a heavy pan, heat oil, add peanuts, mustard seeds, chana dal, urad dal followed by dried red chilies and curry leaves.
- Roast this tempering for 1 or 2 minutes or until the peanuts and chana dal turn golden in color.
- To this tempering, add the tamarind pulp and allow it to boil and thicken. It will take good 15-18 minutes. Make sure the flame is medium.
- Add jaggery powder and mix everything well. You can notice the oil oozing out from the edges. At this stage, turn off the flame and add the puliyogare podi for authentic taste.
- Allow the Puliyogare puree to cool down and store the it in an airtight container or glass jar.
Tips
- I used homemade Puliyogare puree to prepare this recipe. You can also opt for a store-bought Puliyogare powder.
- It is best to opt for thin vermicelli because it elevates the taste and it easy for the kids to digest.
- Avoid soaking the vermicelli for too long as it can become mushy. Do not use hot water to soak the vermicelli.
- The shelf life of puliyogare puree is 2-3 days at room temperature. You can refrigerate the same for 7 days.
