Authentic Vermicelli Recipe- Tamarind & Peanut South Indian Semiya

Last Updated on 4 months by Neha Deshmukh

Authentic Vermicelli Recipe – Tamarind & Peanut South Indian Semiya

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a tangy, flavorful South Indian semiya (vermicelli) made with tamarind and peanuts. It’s comfort food at its finest, and honestly, it’s way easier to make than you might think! I first learned this from my grandmother, and it instantly transported me back to countless family lunches.

Why You’ll Love This Recipe

This isn’t your average vermicelli dish. The combination of tangy tamarind, crunchy peanuts, and aromatic spices creates a truly unique flavor profile. It’s a delightful balance of sweet, sour, and spicy – seriously addictive! Plus, it’s a relatively quick meal, perfect for a weeknight dinner or a satisfying lunch. It’s also wonderfully versatile, and I’ll share a few ways to customize it later.

Ingredients

Here’s what you’ll need to make this delicious semiya:

• 1 cup semiya (vermicelli)
• 1 tsp + 1 tbsp oil
• ?? tsp mustard seeds
• A handful of peanuts
• Few curry leaves
• 1 (lemon-sized) tamarind
• 1.5 cups water
• Salt to taste
• ?? tsp turmeric powder
• 1/8 tsp asafoetida (hing)
• 3-4 red chilies
• 1 green chili

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Tamarind: The star of the show! You can use tamarind pulp or a block of tamarind. I prefer the block as I find the flavor more intense.
• Semiya/Vermicelli: There are different types of semiya available. The thin variety cooks faster and absorbs flavors beautifully. You can find it at most Indian grocery stores.
• Oil: Traditionally, South Indian cooking uses groundnut oil for its distinct flavor. However, you can use any neutral oil like sunflower or vegetable oil if that’s what you have on hand.
• Mustard Seeds: I like to use the small, black mustard seeds – they pop beautifully in the hot oil and release a wonderful aroma.
• Asafoetida (Hing): This adds a unique savory depth. Don’t be scared off by the smell – it mellows out when cooked!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in hot water for about 10 minutes. This helps to soften it and makes it easier to extract the juice. Once soaked, use about 1.5 cups of water to extract the tamarind juice, squeezing well to get all the goodness out. Strain it to remove any seeds or fibers.
2. Now, let’s roast the vermicelli. Heat 1 tsp of oil in a pan over low heat. Add the semiya and roast until it turns golden brown. This step isn’t essential if you’re using pre-roasted vermicelli, but it adds a lovely nutty flavor. Keep a close eye on it – it burns easily!
3. In a separate pan, heat 1 tbsp of oil. Add the mustard seeds and wait for them to splutter. Then, add the green chili, curry leaves, red chilies, and peanuts. Sauté until the peanuts turn crisp and golden brown. This is where the magic happens – the aroma is incredible!
4. Pour the tamarind extract into the pan with the spices. Add salt, turmeric powder, and asafoetida. Bring the mixture to a boil.
5. Once boiling, add the roasted vermicelli. Mix well to ensure the semiya is coated in the tangy tamarind sauce.
6. Reduce the heat to medium and cook for about 5-7 minutes, stirring occasionally, until the vermicelli absorbs all the liquid and becomes tender.
7. Finally, remove from heat and serve hot!

Expert Tips

• Don’t overcook the vermicelli! It should be tender but still have a slight bite.
• Adjust the amount of red chilies to your spice preference.
• Roasting the vermicelli really does make a difference in flavor, so I highly recommend it.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to experiment!
• Breakfast/Lunchbox: This semiya makes a fantastic breakfast or a satisfying lunchbox meal. My kids absolutely love it!
• Vegetable Addition: Add some finely chopped carrots, peas, or beans along with the vermicelli for an extra nutritional boost.

Serving Suggestions

This semiya is delicious on its own, but it’s even better with some accompaniments. I love serving it hot with crispy roasted appalam (papad) or a side of cooling yogurt. A simple onion-tomato raita works wonders too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might dry out a little, so you might need to add a splash of water while reheating.

FAQs

Let’s answer some common questions:

• What type of vermicelli works best for this recipe? The thin variety of semiya is ideal, as it cooks quickly and absorbs the flavors well.
• Can I make this ahead of time? You can prepare the tamarind extract and roast the vermicelli ahead of time. However, it’s best to assemble and cook the dish just before serving for the best texture.
• How can I adjust the tanginess of the dish? Adjust the amount of tamarind extract to your liking. Start with less and add more if needed.
• What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a pungent smell that adds a unique savory flavor. If you can’t find it, you can omit it, but it does add a lot to the dish.
• Is this dish naturally gluten-free? Yes, vermicelli is typically made from rice flour, making this dish naturally gluten-free. However, always check the packaging to ensure it’s certified gluten-free if you have a severe allergy.

Enjoy making this delicious South Indian semiya! I hope it becomes a family favorite in your home too. Let me know how it turns out in the comments below!