Saturday, May 8, 2010

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.

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