A lot of us like to have curd rice for lunch because not only is it delicious and filling, but is also super easy to prepare. But, how about giving it a simple yet flavoursome twist? If the answer to that question is yes and you are willing to experiment a bit in the kitchen today, you are at the right place.
Take a look at the recipe from Archana Doshi, we are sure you will be tempted to try:
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Thayir Semiya or Curd Vermicelli is a quick dish which you can make for lunch. If you are bored of eating curd rice everyday, you can always make this Thayir semiya or curd semiya for a change. Get the recipe from the smart.bio link in my profile @archanaskitchen. . . . . . #recipes #easyrecipes #lunch #lunchrecipes #Indiandinner #archanaskitchen #healthyeating #highprotein #homemadefood #eatfit #cooking #food #healthyrecipes #foodphotography #recipeoftheday #comfortfood #deliciousfood #delicious #instayum #food
In the recipe, instead of using traditional rice, Doshi shows how vermicelli or semiya can turn the dish around.
½ cup – Semiya (Vermicelli), roasted
1 cup – Curd
1 tsp – Mustard seeds
½ tsp – White urad dal (Split)
1 pinch – Asafoetida (hing)
1 sprig – Curry leaves
2 tsp – Sunflower oil
Salt to taste
5 to 6 no – Cashew nuts, for garnishing
*First, boil the roasted vermicelli in 2 cups of water. Drain it and spread on a colander.
*Pass cold water through it. This ensures that the vermicelli does not become sticky. Keep it aside and let it cool down.
*Heat a kadhai/wok and add oil. Add the peanuts and roast till they turn brown. Remove and keep aside.
*In the same kadhai, add some oil and mustard seeds. After it splutters, add the other ingredients meant for tempering.
*Add the boiled vermicelli and mix everything. Add salt to taste and mix.
*Finally, add curd and mix well.
Curd semiya makes for a light and healthy lunch, said Doshi.
Would you try it today?