Thayir Semiya / Curd Semiya

This is nothing but curd semiya and is a substitute for curd rice..

Ingredients:

1. Roasted Vermicelli : ½ Azhakku (1/2 cup)
2. Boiled – warm milk: 300 ml
3. A pinch of salt
4. Carrot (1 Medium sized): Grated
5. Red Chillies: 4 (Medium Sized)
6. Manga Inji / Inji (Ginger): Cut as small pieces – 1 tsp
7. Pomegranate fruit pearls: 1 tbsp (Optional)
8. Green Seedless Grapes (Optional) – 10 numbers
9. Kismis / Dry Grapes: 1 tbsp (Optional)
10. Broken Cashews: 1 tsp (Optional)
11. Curry Leaves
12. Coriander Leaves
13. Curd
14. Oil: 2 tsp
15. Ghee: 1 tsp
16. Mustard: 1 tsp
17. Asafoedita: a pinch

Preparation Procedure:

1. Pressure cook the semiya in less water by allowing 2 whistles.
2. In a big kadai, add 2 tsps oil and add mustard and while it starts spluttering, add asafoedita, red chillies, ginger pieces and carrot one by one in order allowing few seconds in between each ingredient addition.
3. Add curry leaves and a pinch of salt. Keep the stove in low flame.
4. Immediately add the cooked semiya after draining the water (if any) to the kadai and keep mixing along with the seasoned ingredients of the kadai.
5. In a small kadai, using a tsp of ghee, sauté the cashews and dry grapes till they change colour and add this to the semiya kadai.
6. Add finely cut coriander leaves.
7. Slowly add milk and keep mashing well. Do not add all the milk at one go. Keep adding and mashing.  Switch off the stove now.
8. If you are going to consume this only after 4 or 5 hours from the preparation like for lunch recipe, etc then add lot of milk (300 ml) and 1 tbsp of curd alone. If you are going to consume it immediately, then add 200 ml milk and 5 tbsps of curd and mash well.
9. You can further increase or decrease the milk quantity depending on the consistency you would require.
10. Add pomegranate and Green seedless grapes at the end and decorate it.