Boil 6 cups of water and add the semiya along with 1 tsp oil, and salt. After semiya is cooked, remove from the flame.

Strain and run cold water through it. Keep aside.

Chop curry leaves, coriander leaves, green chillies and grated ginger.

Beat the curd and add cucumber pieces, chopped green chillies, curry leaves, coriander leaves, grated ginger and salt.

Then add cooked vermicelli. Mix well.
Season it with mustard and asafoetida.