Curd Vermicelli | Thayir Semiya

Steps

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1. 1
   Heat 1 tsp of oil in a pan, add the roasted vermicelli, and roast on low heat for 2 to 3 minutes for extra aroma and flavor.
   ▶ ≈0:40
2. 2
   Bring water to a rolling boil in a saucepan, add 1 tsp salt, and add the roasted vermicelli. Cook for a couple of minutes until soft but not mushy, then drain and let cool completely.
   ▶ ≈0:53
3. 3
   Transfer the cooled vermicelli to a wide bowl, add half a cup of boiled and cooled milk, and mix gently to soften it further and prevent drying out.
   ▶ ≈1:25
4. 4
   Take 400 ml of thick curd and whisk it well until smooth and creamy.
   ▶ ≈1:37
5. 5
   Add the whisked curd to the vermicelli and mix well. If too thick, add more milk to reach a creamy, slightly gooey consistency.
   ▶ ≈1:50
6. 6
   Add grated carrot, chopped green grapes, and fresh pomegranate seeds. These are optional but add a lovely crunch, mild sweetness, and visual vibrancy.
   ▶ ≈2:12
7. 7
   Gently mix everything together and add 1 more tsp of salt, mixing well so flavors are evenly combined throughout the dish.
   ▶ ≈2:45
8. 8
   Heat 1 tsp of ghee in a pan, add a handful of groundnuts and a few cashews, and roast on low heat until golden brown.
   ▶ ≈3:16
9. 9
   Add 1 tsp of urad dal and 1 tsp of chana dal, and roast until slightly golden.
   ▶ ≈3:28
10. 10
    Add 1 tsp of mustard seeds and let them splutter.
    ▶ ≈3:37
11. 11
    Add finely chopped ginger and one chopped green chilli, mix quickly, and turn off the heat.
    ▶ ≈3:43
12. 12
    Add a pinch of asafoetida and a few fresh curry leaves, mix quickly, and immediately pour this aromatic tempering over the curd vermicelli.
    ▶ ≈3:50
13. 13
    Finish with a final garnish of pomegranate seeds, grapes, and roasted cashews, and enjoy your creamy, cooling curd vermicelli.
    ▶ ≈4:29