Curd Vermicelli

This is a very simple dish that is a little different and when you have rice overload then it is a great go-to dish. Vermicelli (I use bambino or MTR brands found in Indian stores) is cooked and the standard tadka used for curd rice is added, how simple can it get.

Ingredients:
Vermicelli – ½ cup
Yogurt – 1cup
Milk – ¼ cup
Zucchini – ¼ cup, grated
Carrot – 1 small, grated
Green chilies – 2, slit
Ginger – 1’ piece
Salt – to taste

For tempering:
Urad dal – 1tsp
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Red chilies – 2
Asafoetida (Hing) – ¼tsp
Curry leaves – 6-8

Method:

• Bring a medium saucepan filled with water to boil. Add 1tsp salt and ½tsp oil and the vermicelli. Boil for 2 minutes, drain into a colander and rinse with cold water. Keep aside.
  
• In a small saucepan, heat 1tsp oil, add the tempering ingredients and once the seeds start spluttering add ginger and green chilies. Sauté for 30 seconds.
  
• Next add the grated veggies and cook until they don’t smell raw anymore.
  
• Add this mixture to vermicelli along with a pinch of turmeric, yogurt, milk and salt. Mix well and serve cold garnished with coriander leaves.