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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.

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Curd Vermicelli Yum
Curd Vermicelli
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ½ cup Vermicelli
  • 1 cup Yogurt
  • ¼ cup Milk
  • ¼ cup Zucchini – grated
  • 1 Carrot – small, grated
  • 2 chilies Green – slit
  • 1 Ginger
  • to taste Salt
For tempering:
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies Red
  • ¼ tsp Asafoetida (Hing)
  • 6 - 8 Curry leaves
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ½ cup Vermicelli
  • 1 cup Yogurt
  • ¼ cup Milk
  • ¼ cup Zucchini – grated
  • 1 Carrot – small, grated
  • 2 chilies Green – slit
  • 1 Ginger
  • to taste Salt
For tempering:
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies Red
  • ¼ tsp Asafoetida (Hing)
  • 6 - 8 Curry leaves
Curd Vermicelli
Instructions
  1. 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.
  2. 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.
  3. Next add the grated veggies and cook until they don’t smell raw anymore.
  4. Add this mixture to vermicelli along with a pinch of turmeric, yogurt, milk and salt. Mix well and serve cold garnished with coriander leaves.
Recipe Notes

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13 thoughts on “Curd Vermicelli”

  1. YUM! I made this once for Tamil RCI I think without carrots, it was so tasty. This is eveb better with mixed veggies. Looks mouthwatering. Wheat Vermicelli makes good one too.Weather is getting warmer here, thank God! 🙂

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