Curd Semiya/ vermicelli

There are perhaps very few things as comforting as a bowl of curd rice. There is something about curd that comforts not just your gut but also your soul. While curd rice makes an appearance almost daily in a south Indian meal, there is a  thrill in taking this humble bowl of rice and curd to the next level. 

Here in this recipe I have replaced rice with Semiya or vermicelli to up its ante along with a crispy topping of nuts, garlic and ginger. You can use this as a great alternative to curd rice, be it at a party or just for lunch or dinner. Serve it with A side of curry (I am going to make potatoes to go with this!) or with pickles. It takes less than 20 minutes to make. Once done pop it in the fridge till you serve it.

Ingredients

Roasted Vermicelli / semia - 1 cup (if using the plain version, dry roast before cooking)

water - 2 cups

curd - 2 cups or as per the required consistency

salt to taste

For topping/Tadka

Oil - 2 tsp

Mustard seeds, cumin seeds - 1 tsp each

chilies - 2 sliced

Ginger - 1 small piece sliced

Garlic pods - 2-3 cut into small pieces (Garlic is a game changer when it comes to making tadka for curd rice. It is not usual practice to add garlic with curd rice but give it a try and you won't ever look back!)

curry leaves - 3-4

Peanut and cashew - a handful 

Garnish

grated carrot, cucumber and coriander

Method

Cook the roasted vermicelli with 1 and a half cups of water. Keep a little water to splash in if needed. Once cooked, keep aside to let it cool. The trick to cooking vermicelli without turning it into mush is to cook it cover till about 90 percent done and then uncover and cook on medium heat turning every now and then till all the water is gone. 

To the cooked and cooled vermicelli, add salt and curd and mix well.

To make tadka, heat oil and add all ingredients except the peanuts and cashew. Once the mustard splutters and the garlic browns, add this to the curd vermicelli. Garnish with grated carrot, cucumber and coriander. Let it chill in the refrigerator for a few hours before serving.

Roast the peanuts and cashews and top them up to the curd vermicelli just before serving.