Vermicelli in Spicy Yogurt

Vermicelli in Spicy Yogurt

This is a variation of daddhojanam or the Andhra yogurt rice which is made with leftover plain steamed rice and yogurt. Here, vermicelli is boiled in plenty of water till cooked. It is then mixed with plain yogurt which is later tempered with regular South Indian spices.
Makes: around 2 Servings of Vermicelli in Spicy Yogurt.

Ingredients
Vermicelli 1 Cup
Yogurt 1 1/2 Cups
Green Chiles 1 – 3
Ginger 1 inch Piece
Turmeric Powder a pinch
Salt to taste

To Garnish
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Asafoetida a pinch
Oil 1 tbsp

Method 
Remove stems, wash and finely chop the green chiles.
Peel, wash and mince the ginger.
Bring to boil 2 cups of water, add vermicelli, few drops of oil and salt.
Boil the water till vermicelli is just cooked and transparent (around 3 – 5 minutes).
Strain the vermicelli and keep aside.

In a mixing bowl, whisk together yogurt, few tablespoons of water, turmeric powder and salt.
Carefully stir in cooked vermicelli.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When chana dal starts to change color, add minced ginger and green chiles.
Fry briefly and remove from heat.
Heat the tempering a bit and add to the vermicelli and yogurt mixture.
Mix thoroughly and serve vermicelli in spicy yogurt.
Notes: Make sure not to overcook the vermicelli / semya.

Suggestions: If the mixture is too thick, add a splash of water and mix again. Adjust yogurt if required.
Variations: You can also add a tbsp of fresh pomegranate seeds. Finely chopped cilantro can also be added to the tempering.
Other Names: Semya Daddhojanam, Vermicelli in Spicy Yogurt, Seviyan.