Curd Semiya is best suited for ending guest dinners and parties, a great alternative to curd rice.Curd semiya can have many variations with carrots, pomegranates etc but I love it this way with a simple tadka.
Course Dinner
Cuisine Indian
Keyword curd, dinner, semiya, vermicelli, yogurt
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
1CupRoasted Vermicelli / Semiya
1.5 CupYogurt/Curd
Oil
Salt
1/2tspGreen chilli paste
Seasoning
1/2tspMustard Seeds
1/2tspUrad dal
1/2tspChana dal
1/2tspCumin seeds
3Green chilies
1/2tspgrated ginger
Curry leaves
Coriander leaves
1Red chili
Instructions
Cook semiya in boiling water adding salt and a tsp of oil. Stir occasionally to prevent it from forming lumps.
After it is cooked, Remove from heat.
Strain semiya to remove water.
Leave it to cool. Then add curd and green chili paste, mix well.
Heat a tsp of oil, add mustard seeds, when it splutters, add ginger, green chillies, curry leaves and saute for a few seconds.
Add to the semiya and mix well.
Garnish with coriander leaves
Serve into bowl
Notes
you can also garnish with pomegranate, cashew nuts