Yogurt Vermicelli

Vermicelli is one of the thin noodle (pasta) used in Indian dishes.  Using Vermicelli we can make Upma, Lemon Vermicelli, Idly, Kheer and Yogurt Vermicelli.  I have learnt this dish from my mom.  This dish is very easy to make and everybody will love its amazing creamy and yogurt taste. You could serve this as neivedyam or one of the items at Lunch or Dinner time. 

 

Ingredients

§  1 cup Vermicelli

§  4 cups water

§  Salt to taste

§  1/2tsp. turmeric powder

§  1 cup homemade Yogurt

§  ½ cup milk

§  One green chilly

§  1/2 tsp. Mustard seeds

§  1 tsp. Chana dal

§  Few curry leaves

§  One pinch Hing

§  1 tsp. cooking oil/ghee

§  Coriander leaves for garnishing.

Preparation:

§     Boil water in a wide vessel.  Add turmeric powder and salt in the boiling water.

§     Then add Vermicelli in the Boiling water and cook it for a while (10 – 12 minutes).

§      Once the Vermicelli is well cooked then immediately drains the water from vermicelli using the strainer and pour the cold water on top of it so that the vermicelli cooking process stops.

 

§      In a separate vessel whisk Yogurt and little bit salt.

§     Then add cooked Vermicelli and mix it well,  after that add warm milk in it.

§     prepare a Tempering/Tadaka with oil, mustard seeds, chana dal, curry leaves, green chili and Hing; fry it for a while and pour the tempering immediately on Yogurt Vermicelli mix.

§      Garnish with chopped coriander leaves and serve it.