Curd Semiya

Curd Semiya
Main Course

Worried about what to serve for lunch? No worries, we have the perfect recipe for you! This dish is loaded with calcium from milk and curd, as well as carbohydrates from the vermicelli.

Ingredients:  Vermicelli - 1/2 cup, Milk - 1/2 cup, Curd - 1 cup, Water -1 1/2 cup, Salt to taste, Oil - 1 1/2 tsp, Mustard seeds - 1 tsp, Asafoetida - a pinch, Ginger - 1 inch piece finely chopped, Curry leaves - a sprig, grated carrots, Pomegranate seeds, Cashew nuts


1.  Cook semiya in boiling water adding salt and a tsp of oil. Stir occasionally to prevent it from forming lumps.

2.  After it is cooked, add milk stirring continuously. Remove from heat. Cool and add curd and mix well.

3.  Heat a tsp of oil, add mustard seeds. When it splutters, add hing, ginger, curry leaves and saute for a few seconds. Add to the semiya and mix well.

4.  Garnish with coriander leaves and garnish with carrots, pomegranate seeds and cashews.

A wonderful recipe, isn’t it? Try it out today!