A South Indian meal is never complete without curd and rice at the end. Why not try a little variation and use vermicelli, also known as semiya instead of rice. It tastes great chilled and can be paired with any pickle or subji.
Ingredients:
Vermicelli – 1 cup
Water – 3 cups
Fresh yogurt – 2 cups
Mustard – 1/2 teaspoon
Udad dal -1/2 teaspoon
Green chillies slit – 2
Curry leaf – 1 sprig
Coriander leaves – 2 sprigs
Asafoetida – a pinch
Ginger finely chopped – 1/2 inch piece
Salt to taste
Preparation:
Boil vermicelli until cooked with water and little salt. Drain off the excess water and transfer it to a sieve. Pour cold water immediately so that it doesnt become too mushy. Add enough salt and yogurt to it.
Heat oil in a kadai and add mustard, udad dal, curry leaves, asafoetida and ginger to it. Put off the flame and add it to the vermicelli. Mix wel and serve . Garnish it with coriander leaves and pomegranate seeds.
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