Ingredients:

• 100 gms – vermicelli
• 1.5 cups – Curd
• 2 cups – Milk (boiled and cooked)
• 2 Onions
• 2 tsp – black gram dal
• 2 tsp – Ginger (chopped and ground)
• 1 tsp – asafeotida
• 2 tbsp – oil
• 1 tsp – Mustard Seeds
• 1 sprig Curry leaves
• 4 to 5 Green chillies
• 5 to 6 cups – water
• Coriander leaves for garnishing
• salt to taste

Method:

1. Boil the vermicelli in plenty of water.
2. Drain and put under cold water. Drain again.
3. Mix the curds, milk, salt and asafeotida together.
4. Mix with the vermicelli.
5. Heat the 2 tbsp of oil and fry the mustard seeds till they start popping up.
6. Add the black gram dal, chopped and ground ginger and washed curry leaves.
7. Fry for a minute. Then add the chopped onions and green chillies.
8. Before the onions change colour, remove this mixture from the flame and add to the vermicelli preparation.
9. Stir and serve hot or cold, garnished with finely chopped coriander leaves.

Recipe courtesy of Anitha Raheja