Vermicelli (Semiya ) Pulihora (Puliyogare )

• Semiya / vermicelli 1 cup
• Oil 2 table spoons
• Lemon Juice 4 table spoons (according to taste )
• Salt according to taste
• Sugar 1 pinch
• Red chilies 2
• Green chilies 1 sliced length wise
• Ginger chopped finely 1 table spoon
• Curry leaves few
• Mustard seeds 1/2 teaspoon
• Split chick pea seeds 1 table spoon
• Black gram 1 table spoon
• Cumin Seeds 1/2 teaspoon
• Cashew nuts few
• Groundnuts few
• Hing / asafoetida 2 pinches
• Turmeric 1/4 teaspoon

1. Take a pan add 1 teaspoon of oil , and fry vermicelli until it turns light golden brown , now add about 1.5 cups of water and let cook until vermicelli is done or becomes transparent. Swtich off the stove and transfer into a plate to cool .
2. In a separate pan add oil and tempering , when sputters ,transfer into a bowl . Now toss in some salt, sugar and mix in the vermicelli along with the tempering .
3. Splash in some lime juice and give it a final toss . Serve hot or cold .
4. Notes:nnDo fry the vermicelli to get the silky and smooth grained texture otherwise your dish may end up mushyno give the cooked vermicelli some time to cool , this helps vermicelli to retain it's shape separating from each grainnou can add tamarind pulp (fried ) instead of lime juice .net sit the dish for 5 minutes after done , for the lime juice to make it's magic

semiya vermicelli, spoons, lemon juice, salt according, sugar, red chilies, green chilies, ginger, curry, spoon, black gram, cumin, nuts, groundnuts, pinches, turmeric

Taken from www.yummly.com/recipe/Vermicelli-_Semiya-_-Pulihora-_Puliyogare-_-1041968 (may not work)