Curd seviyan

Ingredients-1/2 cup vermicelli / seviyan, 2 cups hung curd beaten/dahi, 2tbsps grated cucumber, salt to taste 

For tempering -2 tsp oil, 1red chilli whole, ½ tsp mustard seeds, A few curry leaves, A pinch of asafoetida

To garnish -A few roasted cashew nuts, 2 tbsp pomegranate seeds, chopped coriander leaves and carrot leaf to garnish 

Method- Dry roast vermicelli and keep aside. Bring 1 cup of water to a boil. Add the roasted vermicelli to the boiling water. Let this boil on medium heat till vermicelli is cooked and the water dries up. Do not overcook. Remove the cooked vermicelli and keep aside to cool down uncovered. Take curd in a bowl. Add salt and beat the curd till it turns smooth. Add the cooked vermicelli, grated cucumber to this curd and mix well. Heat oil in a pan for tempering. Add mustard seeds and asafoetida. When mustard seed splutter, add curry leaves and red chilli. Sauté for a few seconds and remove from heat. Add the seasoning to the prepared vermicelli curd mixture and mix well. Garnish with pomegranate seeds, roasted cashew nuts, chopped coriander leaves and carrot leaf.