Thursday, April 26, 2012

Thayir Semiya

Hi This Platter for day 4 of BM is usually cooked on the day of Chitra Pournami. Generally rice varieties are cooked on this day.Other dishes that can be cooked is Puliyogare, Yellorai and Kesari. Today my platter has Thenga Saadam(coconut rice),
Lemon rice,
Carrot halwa
and Thayir Semiya(Vermicelli in yogurt)
Thayir Semiya
INGREDIENTS
Vermicelli 1 cup
Water 3 cups
Oil 2 tsp
Mustard seeds 1 tsp
 Black gram dhal 1 tsp
 Bengal gram dhal 1 tsp
Asafoetida 1/4 tsp
 Green chillies 3
Curry leaves few
 Milk 1/2 cup
Curd/Yogurt 1/2-3/4 cup
Salt to taste
 PREPARATION
Cook the vermicelli in water till it becomes soft. Drain the water and keep the cooked vermicelli aside
 Cut the chillies finely
Mix the milk and curd with the vermicelli well. This will have a very mushy texture and tastes better this way
Heat a pan with oil.When it heats up sufficiently add the mustard seeds. Once they crackle add the blackgram and bengalgram dhal, asafoetida and green chillies. Add this temper to the prepared semiya/vermicelli
Served best when cool. I keep it in the refrigerator for some time before serving
 Linking this Thali to Thali mela by srivalli
Check the other marathoners at BM#15