Soak tamarind in 1/4 cup of warm water for about 10 minutes. Extract it's thick juice and discard the residue.

Heat a wide pan with all the seasoning ingredients added in the order mentioned. Keep sauteing, as the mustard seeds pop add peanuts. As you continue sauteing, the peanuts get roasted and you can proceed adding thick tamarind juice, jaggery and salt. Let it cook for few minutes.

Next add a cup of water and rasam powder. Bring it to boil in medium flame.

Include the vermicelli now and cook it covered till the vermicelli is soft and easily mash-able. It would have absorbed all water by now. Finally garnish tamarind vermicelli with fresh grated coconut.

Easy and delicious tamarind vermicelli upma is ready to serve on breakfast table.

I have used rava vermicelli which doesn't need roasting. Also it cooks fluffy and not mushy.

If this vermicelli is not available in your place, try using your regular one. But roast them before using.

I have used home made rasam powder, you can use anything in your stock.

You can also use puliyogare powder instead of rasam powder. It would enhance the taste.

The water to vermicelli ratio is 1:1 for my brand of vermicelli. You can check cooking instructions on your vermicelli packet for this info.