Thayir Semiya (Curd Vermicelli)

Name: Thayir Semiya (Curd Vermicelli)
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 grams Vermicelli; 2 cups curd; 1 cup milk; 1/2 cup pomegranate kernels; as needed Coriander leaves for garnish; Salt as per taste; For the tadka; 1 tsp mustard seeds; 1 tsp chana dal; 1 dry red chilli powder; 1 inch piece ginger finely chopped; 4-5 green chillies chopped; 1 sprig curry leaves; 1 onion finely chopped; 2 pinches hing; 1 tbspn coconut oil; A few peanuts (optional); As needed Water

Anjali Suresh @AnjaliSuresh_12

#goldenapron3
#week19
#curd
#week2of5

Anjali Suresh @AnjaliSuresh_12

#goldenapron3
#week19
#curd
#week2of5

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Ingredients

15 minutes

4 servings

300 gramsVermicelli
2 cupscurd
1 cupmilk
1/2 cuppomegranate kernels
as neededCoriander leaves for garnish
Salt as per taste
For the tadka
1 tspmustard seeds
1 tspchana dal
1dry red chilli powder
1 inchpiece ginger finely chopped
4-5green chillies chopped
1 sprigcurry leaves
1onion finely chopped
2 pincheshing
1 tbspncoconut oil
A fewpeanuts (optional)
As neededWater

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Steps

15 minutes

1

Keep water to boil in a vessel.Add salt and after it boils add the vermicelli
2

Let it cook for a few minutes till soft. Then drain it. After draining let it cool down. Put it in a big vessel for cooling down.
3

In the meantime keep ingredients for tadka ready and take a tadka pan then heat it, put oil, and when it gets hot add the hing, mustard seeds and chana dal
4

Then after it splutters add the chopped green chillies, ginger,onion and curry leaves & dey red chilli. Sauté well for a few minutes till it turns brown. Here I have added a handful of peanuts also.
5

Now pour this tadka over the cooked vermicelli
6

Then pour thick curd and milk. Put salt and mix well.Add little water if required and bring to required consistency.Then add pomegranate kernels and garnish coriander leaves.
7

Serve immediately or chilled.