Curd Vermicelli / Thayir Semia

Ingredients
Roasted Vermicelli / Semia - 1/2 cup
Thick curd-1/2cup
Milk-1/4cup
Green chilly-1
Few curry leaves,cilantro
Small piece of Ginger
For temperingMustard seeds-1/2teaspoon
Cumin seeds -1/2teaspoon
Urad dhal-1teaspoon
Few curry leaves
Red chilly-1
Hing -1/8teaspoon
Salt
Oil
Few cashews(optional)
Method
Chop the green chilly, half of the curry leaves, cilantro into fine pieces.
Boil 2 cups of water. Add the vermicelli when the water comes to rolling boil. Reduce the flame, cook for 3 minutes, stirring occasionally.
Wash the cooked vermicelli in cold water few times, and strain it with a strainer/colander.

Combine the strained vermicelli, curd, milk, chopped g.chilly,ginger, curry leaves, cilantro with enough salt. Mix everything well and refrigerate it at-least for a couple of hours.

In a tempering pan, heat some oil, add the mustard seeds and let them splutter. Then add Hing followed by dhals, fry till they turn golden colour. Add the broken red chilly & curry leaves, pour it over the curd vermicelli just before serving.

You can add fruits like pomegranate & black/green seedless grapes. They add more colour and the dish will be very pleasing to eyes.
This is curd rice, the recipe is the same as that of curd semia. Instead of semia, use the cooked rice. The rice should be little mushy. I added a couple of tablespoons of pomegranate seeds and served it along with Pickle, Mor milagai (curd-chilli), Mint chutney & Vengaya vadaam.( Onion flavoured chips). Here is another closer look! :)))

You can add sour cream, few cashews and raisins to make it richer for parties. Adding fruits like black grapes, green grapes along with pomegranate seeds, will make the dish more colourful and definitely its a crowd pleaser. You can make this well in advance and refrigerate. Make the tempering just before serving.

Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam