Curd Semiya/Yogurt Vermicelli

Prep Time: 2min
Cook Time: 10min
Total Time: 12min
Yield: 1-2 Servings

Ingredients

1/2 Cup Semiya/Vermicelli (Bambino)
1 Cup Yogurt/Curd
1/2 Cup Milk
1 1/2 Cup Water
1/2 Tspn Black Pepper Powder
Salt to Taste
1 Tblspn Cilantro(Kothmir) Leaves

For Tempering

1 Dried Red Chilli
1/4 Tspn Cumin(Jeera) Seeds
1/4 Tspn Mustard(Avaalu) Seeds
Few Curry(Karivepaku) Leaves
1/2 Tspn Chana Dal(Chanaga Pappu)
1/2 Tspn Minced Ginger
2 Tblspn Peanuts/Groundnuts; optional
1 Tblspn Oil

Directions

• Whisk curd in a mixing bowl & keep aside.
• Bring water to a boil in a sauce pan on medium-high flame & add semiya to the boiling water by stirring continuously (make sure semiya does not form lumps).

• Boil semiya until it is cooked (approx 6-8 minutes) & add milk. Mix everything well & turn off the flame. 

• Keep aside & let it cool at room temperature before adding curd.
• Add black pepper powder, salt, whisked curd & mix everything well. Keep aside.

• For tempering; heat oil in a pan, add all the ingredients listed (you can also add one chopped green chilli & 2 tablespoon grated carrot) & saute for 2-3 minutes on a medium-low flame. 

• Turn off the flame & add tempering to the curd semiya & mix everything well. 

• Finally garnish with cilantro leaves & serve.