One of the Kongunadu recipes. These days there are very few marriages at my place without curd semiya, quite famous among kids too. Some people add rice to it and some cook semiya in the normal procedure and add curd to it. We use home made curd which we freshly prepared from the milk we get from our farms. It would be thick, creamy and with slight natural sweetness. Curd with white rice would be our last meal in our lunch for sure. I miss the fresh homemade ones here .. We add pomegranate to curd rices and semiya. In this procedure, tempering can be skipped. It can be severed as it is or cold. You can see the tips to make home made curd in US here.
|Semiya / Vermicelli||1/2 pckt|
|Green Chili||2 nos|
|Red Chili||2 nos|
|Curry Leaves||1 strand|
|Coriander Leaves||1 tbsp|
|Cashew nuts||10 nos|
Roast vermicelli in a pan by adding little ghee until golden brown spots are visible. 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. Chop green chili and coriander leaves.
In a non-stick pan, add ghee and fry Cashew nuts and raisins till golden brow. Keep it aside.
In the same pan add oil, when hot. Add mustard seeds, when it splutters add curry leaves, red chili. Take it out from stove.
Add green chili, coriander leaves, curd and mix the cooked vermicelli. Add salt if required. Add cashews and raisins. Mix well.
- Tempering can be skipped, yet tastes good.
- Pomegranate adds extra taste, since I didnt have it, I didn’t add.
(*) This goes well in parties.