Curd Vermicelli
by damyantiben
27 Sep 2013
This recipe has been viewed 9922 times
Inspired from our well known south indian curd rice. A simple comfort food for a family.
Curd Vermicelli recipe - How to make Curd Vermicelli
Preparation Time: Cooking Time: Total Time:
Makes 7 to 9 servings
3 cups vermicelli (seviyan)
2 cups curds (dahi)
salt to taste
1 tbsp ginger (adrak) paste
2 tbsp green chilli paste
1/4 cup chopped coriander (dhania)
1/4 cup chopped pineapple
1/2 cup coconut milk
2 whole dry kashmiri red chillies
2 tsp mustard seeds ( rai / sarson)
1 tbsp cumin seeds (jeera)
1 tsp asafoetida (hing)
a few curry leaves (kadi patta)
2 tsp urad dal (split black lentils)
2 bayleaves (tejpatta)
1 tbsp oil
Method
- Method
- Boil 5 cups of water with salt.
- Add vermicelli to it and boil for 2 minutes and cover and keep aside for 10 minutes.
- Drain it well.
- Add all other ingredients to curd, temper it and mix it well with vermicelli.
- Garnish it.
- Serve fresh warm with papad and chutney.
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