Ingredients:

1 1/4 – 1 1/2 cup roasted semiya / vermicelli
1 1/2 cup yogurt
1 cup milk
1 tsp sugar
5 green chillies, chopped
1 1/2 tbsp ginger, finely chopped
1/4 tsp asafoetida
4-5 dry red chillies
1 sprig curry leaves
1 tsp mustard seeds
2-3 tbsp oil
salt to taste
2-3 tbsp coriander leaves, chopped
pomegranate seeds
black grapes

Preparation:

1. Boil water in a pan and when it is about to boil, add 1 tbsp oil and roasted semiya and allow to cook.
2. When it is almost done, add salt and boil again. Then switch off the flame and drain the water and keep it aside in a flat plate / tray.
3. In a bowl, add yogurt and beat well. Add milk little by little , salt and sugar and mix well. Keep it aside.
4. Heat 2-3 tbsp oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
5. Add chopped green chillies and ginger and saute. Add asafoetida and mix well.
6. Switch off the flame and add this to the yogurt mixture and mix well.
7. Add cooked semiya ( about 4 cups) and coriander leaves and mix well. ( If it is thick, add little milk).
8. Add little pomegranate seeds and black grapes. Cover and keep it in the refrigerator for 2 hours.
9. Transfer to a serving bowl, add little coriander leaves, pomegranate seeds and black grapes…. Serve with pickle…

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