Yogurt Vermicelli
Summer in Chennai is quite brutal. Days are long with temperature in the 110s and humidity greater than 85%. Scorching sun, sweat pouring in rivulets, erratic power supply and water scarcity are some things that come to my mind when I think about it. But summer also means juicy mangoes, fragrant jasmines and water melons. At least there is something to look forward to.
Anything cool and refreshing is a welcome relief. So, my mom used to make yogurt vermicelli for dinner, which she learnt from my Aunt U. Cool yogurt and fruit along with creamy vermicelli is like a pudding, sweet and savoury, together. Vermicelli was always preferred over rice for dinner. This was one of those meals we never complained about.
Pomegranate is my favourite fruit in this recipe, followed by grapes. You can season with mustard seeds, but I like to keep it simple and sweet. This is my entry to Sra’s AFAM – Pomegranate.
Yogurt or Curd – 1 cup
Salt – a pinch
Pomegranate seeds or grape halves – 1 cupMethod
Dry roast vermicelli for a couple of minutes. Boil 6 cups of water and cook vermicelli for about 3 minutes, until it is cooked through. Drain using a colander and rinse vermicelli in cold water. Return vermicelli to the pot, mix with yogurt and salt. Refrigerate until served. Mix pomegranate or grape halves just before serving.
Edited to Add: Mansi at Fun and Food, is hosting WBB - Balanced Breakfast this month. She graciously asked me to send this to her event. I am more than happy to, Mansi.
