Curd / Thayir Semiya (Yogurt Vermicelli)

This creamy Curd Semiya is a perfect dish for parties and special occasions; an interesting twist to traditional curd rice recipe!

Ingredients:

Vermicelli / Semiya - 1 cup 

Curd / Plain yogurt – 1 to 1½ cup (here I have used low fat curd / yogurt) 

Milk - ½ cup (low fat milk)

Water - 3 cup 

Asafoetida powder – ½ tsp 

Salt - to taste 

To Temper: 
Oil - 1 to 2 tsp
Mustard seeds – ¾ tsp
Red chilli - 2
Cashew nuts – 5 (optional)

Green chilly - 1 (finely chopped) 

Ginger – 1 small piece (finely chopped or grated) 

Coriander leaves – 1 to 2 tsp (finely chopped) 

You may also add grated carrots, seedless grapes and pomegranate to enhance the taste and appearance of the dish.

Directions:

Heat a tsp of oil in a kadai; fry the vermicelli till it turns golden brown in color.  Keep aside.


Heat 2 to 3 cups of water in a kadai along with salt (quantity of water may differ according to the thickness of the vermicelli).

When it starts boiling, add vermicelli and cook till the water is absorbed.  Turn off the stove and allow it to cool.

Now add milk, curd and mix it properly without any lumps.  Meanwhile, season the ingredients given under “To temper” and add to the vermicelli mixture.

Also add some coriander leaves and fruits to garnish.

Serve with crispy potato fry or pickle and relish.

Note:

Adjust the quantity of milk and curd to suit your taste / consistency.

You may add more water if you feel it thick.