Vermicelli Puliyogare

Ingredients:
1 1/2 Cup - Vermicelli
3 Cup - Water

1/4 Cup - Gingelly oil/sesame oil
2 Pinch - Hing/asafoetida
3 Tbsp - Roasted Peanuts
4 - Dry red chilies (broken into small pieces)
1/2 Tsp - Chopped Ginger (Optional)
1 Tsp - Mustard seeds
1 Tbsp - Channa dhal
1 Stem - Curry leaves
1/2 Tsp - Turmeric

Dry Roast & Grind:
1 Tbsp - Sesame seeds
2 Tsp - Coriander seeds
2-3 - Dry Chilli
1/8 Tsp - Fenugreek

Procedure:
1) Dry roast the vermicelli. Boil 3 cups water and add vermicelli. Once the vermicelli is cooked, drain the excess water if any and cool them.
2) Heat the oil in a pan. Add hing and other seasoning ingredients. Once you hear the cracking sound, pour the tamarind juice. Add salt as required.
3) Boil them until the oil starts to float in top and the mixture is thick.
4) Add required spice powder to the paste. Mix the paste with vermicelli. Add more or less paste for your taste.