THAIR SEMIYA

NEEDED
vermicelli / semiya - 1/2 cup
Milk - 1/2 cup
Curd - 1 cup
Water - 1 1/2 cup
Salt

FOR SEASONING
oil ' 1 1/2 tsp
Green chilly - 1 finely chopped (or 1 red chilly )
Mustard - 1/2 tsp
Hing - a pinch
Curry leaves  or corriander
Grated carrot  little (opt)

METHOD

• In a wok add water , salt and oil.
• When it starts boiling add the semiya  and stir so that no lumps form .
• Close the lid and cook for few minutes.
• When the semiya is  cooked , add the milk .
• Stir continously and remove from flame .
• Allow it to cool.
• Then add curd and mix well.
• In a wok temper mustard , green chilly , hing and curry leaves .
• Add this to the thayir semiya  , mix and serve  garnished with grated carrot .

NOTE:
Can use more millagai instead of green chilly.