Ragi Puliogare Semiya/Finger Millet Tamarind Vermicelli

Ragi Puliogare Semiya - Tangy, spicy finger millet vermicelli made by tossing with tamarind/ Puliogare powder and seasoned with seeds, dals and chillies. Ragi is a wonder grain which is good for weight loss. It is gluten free and is apt for diabetic people. It is rich in calcium, helps in alleviating anemia.

How to make: 

Soak ragi vermicelli with salt in cold water for 3 minutes. Drain the water.

Steam it for 10 minutes. 

Season oil with mustard seeds, urad dal and Chana Dal, red chillies, grated coconut and puliogare powder and curry leaves.

Mix ragi vermicelli with seasoning. Allow to stand for 10 minutes.

Accompaniments:

Serve it with coconut chutney and sambar.

Storage:

Stays good for a day in the fridge.Reheat in a kadai or microwave .

Equipments used: Kadai/pan, steamer,  container.

Recipe:

Ragi puliogare vermicelli

Tangy, Spicy finger millet vermicelli tossed with tamarind powder,lentils and coconut

Total time taken: 25 minutes.

No.of servings: 2

Ingredients with measurements:

Ragi vermicelli - 1/2 of 1 packet

Water - as required

Fine pink salt - to taste.

Seasoning:

Sesame oil - 3 tbsp

Mustard seeds - 3/4 tsp

Split urad dal - 3/4 tsp

Chana Dal - 1 tsp

Red chillies - 3 or 4

Puliogare powder - 3 tbsp

Coconut - 3 tbsp

Curry leaves - a sprig.

Directions with pics:

1.Soak ragi vermicelli in cold water with salt added for 3 minutes.

2. Drain the water. Steam it for 10 minutes.

3. Heat oil in a pan, add mustard seeds, when it crackles, add urad Dal, Chana Dal, red chillies , curry leaves, Puliogare powder.

4. Saute in a low flame till dals become golden and curry leaves turn crisp.

    

5. Add steamed vermicelli, grated coconut and mix well.

6. Serve with chutney and sambar.

Note:

I used store-bought puliogare powder.