Curd Semiya

Ingredients

• Curd - 1 1/2 lb
• Milk - 1/2  cup
• Semiya - 200 gms
• Sugar - 1 tsp
• Salt - to taste
• Coriander leaves - 2 handfuls
• Fried cashews - 1 1/2 tbsp
• Fried raisins - 1 1/2 tbsp

Seasoning

• Cumin seeds- 1 1/2 tsp
• Curry leaves - 1 spring (chopped)
• Ginger - 1 1/2 tbsp (grated or finely chopped)
• Green chillies - 1 tbsp (chopped)
• Hing - 1/4 tsp
• Oil - 1-2 tbsp

Method

• Bring 3/4 liter of water to boil
• Add semiya to the hot water & reduce the flame.
• Cover & cook for 5 - 10 minutes or till it is done.
• Drain the water & run cold water through it. Allow the semiya to cool.
• Add milk, half of the curd, salt & sugar to the semiya.
• Mix well & keep it aside.
• Heat oil in the pan on medium high flame.
• Splutter cumin seed, curry leaves, green chillies, ginger & hing.
• Fry well & add it to the semiya.
• Now add the remaining curd, fried raisins, cashews & coriander leaves.
• Serve it with any pickle.

Tips for the recipe - Cashews & raisins are the most important ingredients in this recipe which adds more richness & taste to the dish. Adding sugar to the semiya doesn't make the dish sweet. Little sour taste in the curd (though it is fresh) needs a spoon of sugar to make it tasty. This photograph was taken when the curd semiya was thick. But usually, I add little water to dilute it. I like to have my semiya semi liquid. You can serve thick or dilute it by adding little water & milk according to your taste.