Curds vermicelli

Curds vermicelli (thayir semiya)
This is a wonderful dish to end a meal which can be served instead of curd rice. Considering we south Indians love to eat curds and have to end a meal with curd rice. I made it first time today and absolutely loved it. You may also like recipe of Curd rice
Ingredients
Vermicelli (semiya) -1 cup
Curds - 1 cup
Milk - 1/2 cup
Water - 2 cups
Salt - for taste
Green chilli - 3 finely chopped
Ginger - 1 inch finely chopped
Coriander leaves - 2 tsp finely chopped
For seasoning
Groundnut - 15 no
Cashew nuts - 10 no
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Oil - 2 tbsp
Suggested garnishing
Grated carrots
Pomegranate
Seedless grapes
Method
In a vessel boil water. Add vermicelli and allow it to boil. Add a pinch of salt and few drops of oil so that lumps are not formed. Keep stirring once in a while. Drain the water once the vermicelli is cooked. Add milk and heat it again. Remove it from heat. In a kadai, roast the groundnut and cashews. Take oil and add mustard seeds. When they splutter add chana dal and urad dal. Roast them till brown. Add green chillies and ginger. Saute it for a min. Remove it from heat and add it to the boiled vermicelli. Add curds and salt for taste. Mix well. Garnish with coriander leaves and any of the suggested garnishing.
It is better to add curds just before serving or else the vermicelli will form a lump. If you have added curds already, add a little water and milk and mix before serving.
Adding a tsp of butter also helps in not allowing the vermicelli to form lump