Curd Semiya

Fixings 

Semiya - 2 containers

Curd - 3 containers

Drain/Water - 1 container

Mustard seeds - 1/4 tsp

Curry leaves - 5-6

Urad dal - 1/2 tsp

Dry red chillies - 3-4

Green crisp - 1

Asaefoetida - a squeeze

Oil - 1 tblsp

Cashew - 1 tblsp

Coconut (new ground) - 2 tblsp

Sugar - a squeeze

Salt - to taste

For Garnish (You can utilize any of these to embellish)

Cilantro (finely slashed)

Carrot (ground)

Cashews (slashed)

Organic products like grapes and pomegranate


Technique 

1. Fill a profound pot with water and heat it to the point of boiling. At the point when the water bubbles, include salt and little oil in the water and put the semiya in.

2. Let the semiya cook until it is finished. Deplete the water totally and run it under cool water instantly. This will stop the cooking procedure and keep the semiya from adhering to each other.

3. Beat the curd with water/drain. Include the required salt and sugar to it.

4. Warm oil in a little dish, splutter the mustard seeds, urad dal, dry red chillies, asafoetida and curry takes off. Add this to the beaten curd.

5. Crush the cashews, green chillies and ground coconut together and add it to the curd also.

6. At last add the cooked semiya to the curd and blend well. The semiya will make the dish thicker so include more curd than you feel is fundamental.

7. Embellish with ground carrot or organic products or hacked nuts or cleaved cilantro. Serve as breakfast or as a major aspect of a multi course feast.

Tips 

- You can make moment curd semiya with left over semiya upma by simply adding beaten curd to the upma.