Curd Vermicelli / Semiya

I had cooked vermicelli in place of rice when I visited one of my cousin. Of all I like Curd vermicelli. I wanted to try it for a while. However my kids are not warming up that idea. And I am so lazy to do just for me. Now since my in laws are in town I have more reason to try long awaited dishes as I have more people to give it a try and give feedback. MIL was surprised and told me she never tried before. In the end it turned out be good and everyone liking it. This is definitely lighter than the curd rice


Semiya / Vermicelly - 1 cup
Milk - 1/2 Cup
Yogurt / Curd - 1/2 Cup (plain not sugar added)
Green Chillies - 2 (adjust to ur spice level and chop finely. If you plan to give it to younger kids make it bigger so that you can easily discard it)
Curry Leaves - 10-15 leaves
Salt per taste
Cucumber - 1/4 Cup
Carrot - 1/4 cup
Ginger - 1 teaspoon finely chopped
Coriander leaves - 1 tablespoon finely chopped
Mustard seeds - 1/4 teaspoon
Urad Dhal - 1 teaspoon
Bengal Gram Dhal - 1 tablespoon
Oil - 1 teaspoon


Boil the Milk and let it cool down (just boil is good enough)
Boil 2 cups of water in a vessel add the vermicelli, salt and allow it to boil for 3-4 min in medium flame. Drain the water from the vermicelli using food strainer. Mix 2 cups cold water and drain them too.  
Heat the kada and add oil. When it is hot add mustard seeds and let it pop. When it pops add dhals, Curry leaves, green chillies, Ginger and fry till dhals are brown color
Add cooked Vermicelli and mix it well and switch off the flame
Add rest of the ingredients cool down milk, yogurt, salt, Cucumber, Carrot, Coriander leaves and mix well

Decorate with pomegranate, Grated Carrot