Curd Semiya

Its summer season and we have to make sure we have lots of butter milk to make our body cool. For people who love vermicelli here its another simple dish. Its a Kongudanu recipe and you can find it most of their marriages and also in the hotels. Its my favorite too. Its simple and can be prepared within 15mins. It can be served to our guest with pickle for this hot climate.

Ingredients:

1 cup Vermicelli
2 cup Curd
Required Water
Few Coriander leaves
10 Cashews
6 raisins (Optional)
Required Salt

To Temper

2 tbs Oil
1 tbs Mustard
1 tbs Cumin seeds
1 tbs Urad dal
1 tbs Channa dal
1/4 tsp Hing
2 Green chillies (Small pieces)
2 Red Chillies

Method:

• Roast the vermicelli till golden colour and the raw smell goes. In a kadai 3 cups of water once hot add the vermicelli and allow it to cook for 5mins. When it is soft then switch off the flame and strain the water. Add cold water to it so that it stops cooking.
• In another kadai roast the cashews and raisins. Keep it aside. Add the temper ingredients and cashews, to it add the Vermicelli, curd, salt. Switch off the flame immediately and mix well. To it add the corriander leaves.
• Yummy Curd semiya is ready

Note:

• You can also add  pomegranate, grapes, grated carrot of  your choice. I made it little simple.
• You can also add Mormelagai if you prefer.
• I did not add very creamy curd I added little water as again curd produces heat. More creamier better the taste would be :)