A creamy dish of vermicelli and curd/yogurt. This can be prepare at a short time. Instead of having the usual curd rice, try this curd semiya for a change. In this recipe, cooked vermicelli is mixed with seasoned, curd and optionally garnished with sweet pomegranate seeds or with crunchy cashew nuts. I love to add pomegranate seeds to this semiya as it gives a refreshing and a sweet crunchy texture to the smooth vermicelli.
INGREDIENTS:
Vermicelli – 1 cup
Curd – 1 & 1/2 cup
Mustard seeds – 1 tsp
Ginger – 1 inch piece finely chopped
Curry leaves
Water - 3/4 cup
Salt to taste
For the seasoning:
Oil – 1 tsp
Asafoetida – a pinch
Green chili – 1 finely chopped
Cashews - 5 to 6
For Garnishing:
Pomegranates
Cilantro
METHOD:
1. Bring 3 to 4 cup of water to a boil. Add the vermicelli to the boiling water.
2. Let this boil on medium heat till vermicelli is cooked.
3. Drain the excess water and keep it aside.
4. In a bowl, add curd and beat till it turns smooth.
5. Add the cooked vermicelli and salt.
6. Add water (around 3/4 cup) as per your consistency.
7. Mix well and keep it aside.
8. Heat oil in a pan for the seasoning.
9. Add mustard seeds, when it splutter, add asafetida, cashews, curry leaves and green chillies.
10. Saute for a few seconds and switch off the flame.
11. Add the seasoning to the prepared vermicelli curd mixture and mix well.
12. Garnish with pomegranate seeds.
13. Curd semiya is ready to be served with yummy pickles………
