Cook Book · Vegetarian
Curd Semiya
Curd Semiya using Eastern Roasted Vermicelli
Ingredients
- Eastern Roasted Vermicelli -1/2 cup
- Curd -1 cup
- For tempering
- Mustard -1 teaspoon
- Urud Dhal Split - 1/2 teaspoon
- Asafoetida – a pinch
- Curry leaves -1 sprig
- Oil - 2 teaspoon
- Peanuts -1 tbsp
- Cashew nuts, for garnishing
How to make Curd Semiya
- Boil the vermicelli in 2 cups water. Drain it and spread on a colander.
- Pass cold water through it. This ensures that the vermicelli does not become sticky. Keep it aside and let it cool down.
- Heat a kadai/wok and add oil. Add the peanuts and roast till it turns brownish. Remove and keep it aside.
- In the same kadai, add more oil if needed and add the mustard seeds and after it splutters add the other ingredients meant for tempering.
- Add the boiled vermicelli and mix everything. Add salt to taste and mix.
- Finally just before serving add curd and mix well. Add peanut and cashew nuts.
