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.

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.

Curd Vermicelli

Summary

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  • Courseside dish
  • Cuisinesouth indian
  • Yield4 servings 4 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Vermicelli
½ cup
Yogurt
1cup
Milk
¼ cup
Zucchini – grated
¼ cup
Carrot – small, grated
1
Green chilies – slit
2
Ginger
1’
Salt
to taste
For tempering:
Urad dal
1tsp
Mustard seeds
1tsp
Cumin seeds
1tsp
Red chilies
2
Asafoetida (Hing)
¼tsp
Curry leaves
6-8

Steps

  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.
Curd Vermicelli
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