- 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
- 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
- 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.