Time Required: 20 Minutes
2 Cups Vermicelli
1½ Cups Curds/Yogurt
½ Cup Fresh Grated Coconut
1 Green Chilies, Chopped finely
1 sprig Coriander leaves, Chopped finely
Few Curry leaves
½ tsp Bengal Gram
½ tsp Urad Dal/Black Gram Dal Split
1tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida
Salt to taste
Boil Vermicelli, sieve and keep it aside to cool. Remove to a mixing bowl and add Curds, Green Chilies, Salt, Coconut, and Coriander leaves and mix well. Heat Oil and add Bengal Gram and Urad Dal and when they turn pink add Mustard Seeds and when they splutter, add Jeera, Hing and Curry leaves. Add this to the Vermicelli Curd mixture and mix well. Serve with pickle.
Cashew nuts, fresh Grapes, Pomegranate can also be added.